Yield: 6 Servings
|¼ cup||Olive oil|
|3||Garlic cloves; chopped|
|2 pounds||Tomatoes; blanched and peele|
|1||Bouquet garni (parsley, thym|
|And bay leave)|
|2 cups||Heavy cream|
|Salt and pepper; to taste|
|12 ounces||Cooked rigatoni|
|8 ounces||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 400-degrees.