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salt
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2 C heavy cream
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1 C crushed tomatoes in thick tomato puree
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1/2 C freshly grated pecorino romano
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1/2 C shredded imported Italian fontina
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1/4 C crumbled Italian gorgonzola
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2 T ricotta cheese
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1/4 lbs. pound fresh mozzarella, sliced
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6 fresh basil leaves, chopped
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1 lbs. imported penne rigate pasta
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4 T (1/2 stick) unsalted butter
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