Rigatoni with Grilled Tomatoes and Cream

Ingredients

• 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
• ¹/₃ cup heavy cream
• 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...

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