Roasted Garlic and Tomato Rigatoni
Rigatoni finished in a creamy sauce with roasted cherry tomatoes, garlic and fresh basil.
Ingredients
- Pasta and Sauce — 1 lb Rigatoni Pasta
- Pasta and Sauce — 1 lb Cherry Tomatoes Halved
- Pasta and Sauce — 1 Shallot Diced
- Pasta and Sauce — 4 Garlic Cloves Thinly Sliced
- Pasta and Sauce — 10-12 Fresh Basil Leaves
- Pasta and Sauce — 2 cups Heavy Whipping Cream
- Pasta and Sauce — ½ cup Dry White Wine
- Pasta and Sauce — 4 Tbsp Extra Virgin Olive Oil
- Pasta and Sauce — Pecorino Romano Cheese to Taste
- Pasta and Sauce — Kosher Salt to Taste
- Pasta and Sauce — Coarse Ground Black Pepper to Taste
- Optional — Granulated Sugar, a Pinch for the Tomatoes, if Desired
Method
- ROAST THE TOMATOES: Heat the oven to 400°F and bring a large pot of salted water to a boil. Toss the tomatoes and sliced garlic with 2 Tbsp olive oil, salt and pepper. Add a pinch of granulated sugar if desired. Roast for 25 minutes.
- MAKE THE SAUCE: Heat the remaining 2 Tbsp olive oil in a large pan. Cook the shallot for 3–5 minutes. Add the roasted tomatoes, garlic and all their juices, then the wine. Simmer until the wine reduces by half. Add the cream, season and gently simmer until thickened. Reduce the heat to low.
- FINISH THE PASTA: Cook the rigatoni until just short of al dente, reserving some pasta water. Transfer to the sauce and cook for a few minutes, adding small amounts of pasta water as needed. Finish with torn basil and Pecorino Romano.