Rigatoni with Grilled Tomatoes and Cream

Rigatoni with Grilled Tomatoes and Cream
Photo by www.myrecipes.com


  • 1/3 cup heavy cream
  • 1 teaspoon kosher salt
  • 2 ounces Parmesan cheese, shaved with a vegetable peeler
  • 4 cups uncooked rigatoni (from a 1 lb. box)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 12 ripe plum tomatoes (1 3/4 lb.), cored
  • + 1 more ingredients
    • ¼ teaspoon freshly ground black pepper

Prepare a grill. Bring a large pot of salted water to a boil. Toss tomatoes in oil in a large bowl. Put tomatoes on grill, reserving oil. Cover grill and cook tomatoes, turning occasionally with tongs, until skins are charred and flesh is softened, about 15 minutes. While tomatoes are grilling, c...

View full recipe at My Recipes


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