Rigatoni with Grilled Tomatoes and Cream

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

Ingredients

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

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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