INGREDIENTS
8 1/2 oz
oil packed sun dried tomatoes
2 cups
heavy cream
1 cup
tomato puree
1/2 cup
pecorino romano
1/2 cup
fontina cheese
1/3 cup
gorgonzola
3 tbsp
ricotta cheese
1/4 lb
fresh mozzarella
6 leaves
fresh basil
1 lb
penne pasta
2 tbsp
unsalted butter
1 serving
salt and pepper