Rigatoni with Grilled Tomatoes and Cream

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

Ingredients

  • 1/3 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 12 ripe plum tomatoes (1 3/4 lb.), cored
  • 2 ounces Parmesan cheese, shaved with a vegetable peeler
  • 4 cups uncooked rigatoni (from a 1 lb. box)
  • ¼ teaspoon freshly ground black pepper
  • + 9 more ingredients
    • 2 tablespoons chopped fresh parsley
    • 1/3 cup heavy cream
    • 2 ounces Parmesan cheese, shaved with a vegetable peeler
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons chopped fresh parsley
    • 4 cups uncooked rigatoni (from a 1 lb. box)
    • ¼ teaspoon freshly ground black pepper
    • 12 ripe plum tomatoes (1 3/4 lb.), cored
    • 1 teaspoon kosher salt

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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