How to make
Prepare the sauce by chopping the leeks very finely and frying them in olive oil until they soften over medium heat. Add the grated garlic and tomato and stir for 2 minutes, then add the ham, cut into small pieces.
Pour the cream and milk and as soon as they boil, add all off the cheeses in this sequence - first the gorgonzola, stir until it has melted, then the Philadelphia cream cheese and finally the processed cheese.
Cook for 5 minutes on low heat, by stirring periodically until the cheese has completely melted and the formation of a medium-thick homogeneous sauce is obtained. Season with salt and white pepper.
Prepare the pasta according to the instructions on the package and when it is ready, pour plenty of cold water and strain.
Immediately before serving, chop the basil and put it in the finished sauce.
If desired, you can mix the penne pasta with the sauce, or you can serve it separately, so that everyone can pour the amount, which they desire.
Decorate each serving with cherry tomatoes and fresh basil leaves for more freshness and flavor.
The Penne a La Formaggi is very tasty.
