Rigatoni Au Gratin with Asiago

Title:
Rigatoni Au Gratin with Asiago

Yield:
6 Servings

Categories:
Gourmet,
Pasta




Ingredients:





   1/4 c  Olive oil


     4    Shallots; chopped


     3    Garlic cloves; chopped


     1    Carrot; chopped


     2 lb Tomatoes; blanched and peele


     1    Bouquet garni (parsley, thym


          And bay leave)


     2 c  Heavy cream


          Salt and pepper; to taste


    12 oz Cooked rigatoni


     8 oz Asiago; divided






 Recipe by: Philippe Schmit, Park Bistro, New York City Saute shallots,


 garlic and carrots in olive oil. Chop tomatoes, add to pan with bouquet


 garni and cream. Reduce heat and simmer for 30 minutes. Remove bouquet


 garni and season with salt and pepper. Combine sauce with rigatoni and half


 of the asiago. Pour into greased gratin dish and top with remaining asiago.


 Bake 30 minutes at 400-degrees.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini