Rigatoni Au Gratin with Asiago
Categories: Tomato Shallot Parsley Olive oil Carrot Garlic Cream Pasta
1/4 cup of Olive oil
4 Shallots, chopped
3 Garlic cloves; chopped
1 Carrot, chopped
2 pounds of tomatoes, blanched and peeled
1 Bouquet garni (parsley, thyme & bay leaf)
2 cups of heavy cream
Salt and pepper, to taste
12 ounces of cooked rigatoni
8 ounces of Asiago, divided
Recipe by: Philippe Schmit, Park Bistro, New York City
Saute shallots, garlic and carrots in olive oil. Chop tomatoes, add to pan
with bouquet garni and cream. Reduce heat and simmer for 30 minutes. Remove
bouquet garni and season with salt and pepper. Combine sauce with rigatoni
and half of the asiago. Pour into greased gratin dish and top with remaining
asiago. Bake 30 minutes at 400ºF. 6 Servings
From Geminis MASSIVE MealMaster collection
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