Rigatoni au gratin with asiago

Yield: 6 Servings

Measure Ingredient
¼ cup Olive oil
4 \N Shallots; chopped
3 \N Garlic cloves; chopped
1 \N Carrot; chopped
2 pounds Tomatoes; blanched and peele
1 \N Bouquet garni (parsley, thym
\N \N And bay leave)
2 cups Heavy cream
\N \N 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.

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