Rigatoni with Grilled Tomatoes and Cream

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

Ingredients

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