Rigatoni With Grilled Tomatoes And Cream

I make this recipe indoors, using my George Foreman grill. I warm the cream in the microwave before pouring it over the tomatoes. You can also use sea salt for the kosher salt, and shredded Parmesan cheese instead of a block of fresh.

Janet Arthur Farmer @JanetFarmer915

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Ingredients

25 mins

4 servings

12 mediumPlum or Roma tomatoes, cored
2 tbspExtra-virgin olive oil
4 cupRigatoni, uncooked
1/2 cupHeavy cream
1 tspKosher salt
1/4 tspBlack pepper, freshly ground
1 tbspFresh parsley, chopped
2 ozParmesan cheese, shaved

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Steps

25 mins

1

Prepare grill.
2

Bring a large pot of salted water to boil.
3

Toss tomatoes in oil in large bowl.
4

Put tomatoes on grill, reserving oil.
5

Cover and grill tomatoes, turning occasionally with tongs, until skins are charred and flesh is softened, about 15 minutes.
6

While tomatoes are grilling, cook rigatoni in boiling water according to package directions, stirring often until al dente ( cooked through yet firm to the bite). Drain.
7

Submerge tomatoes in a bowl of ice cold water, and use tongs to peel off skin. Return tomato flesh to bowl with remaining oil and mash.
8

Stir cream into mashed tomatoes.
9

Add cooked pasta, salt, pepper, and parsley. Toss well.
10

Serve with shaved Parmesan cheese on top.