Roasted Garlic and Tomato Rigatoni
45 Minutes | Serves 2-4
1 lb Rigatoni Pasta
1 lb Cherry Tomatoes Halved
1 Shallot Diced
4 Garlic Cloves Thinly Sliced
10-12 Fresh Basil Leaves
2 cups Heavy Whipping Cream
½ cup Dry White Wine
4 Tbsp Extra Virgin Olive Oil
Pecorino Romano Cheese to Taste
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 400 degrees.
Place a large pasta pot of salted water on high heat.
Place the halved cherry tomatoes, sliced garlic and 2 Tbsp of the extra virgin olive oil in a baking pan. Season with salt and pepper. You can sprinkle some granulated sugar over the tomatoes if you would like. Stir together and bake for 25 minutes.
Place a large sauté pan on medium heat. When heated, add the remaining 2 Tbsp of extra virgin olive oil. Add the shallots. Cook for 3-5 minutes or until the shallots are translucent.
Add all of the contents from the baking pan to the sauté pan. Stir all ingredients together. Add the white wine and reduce by half.
Add the heavy cream. Stir all ingredients together and season with salt and pepper. Bring the contents of the pan to a simmer. Simmer for a few minutes to allow the cream to thicken.
Reduce the heat to low and hold while the pasta is cooking.
Cook the pasta in the salted boiling water just before al dente and transfer directly to the sauce. Reserve the pasta water.
Stir all ingredients together and cook the pasta in the sauce for a few minutes. Add a small amount of pasta water and cook for an additional few minutes, stirring frequently. Break up the basil leaves and add to the pasta. Finish with grated Pecorino Romano cheese.
1 lb Rigatoni Pasta
1 lb Cherry Tomatoes Halved
1 Shallot Diced
4 Garlic Cloves Thinly Sliced
10-12 Fresh Basil Leaves
2 cups Heavy Whipping Cream
½ cup Dry White Wine
4 Tbsp Extra Virgin Olive Oil
Pecorino Romano Cheese to Taste
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 400 degrees.
Place a large pasta pot of salted water on high heat.
Place the halved cherry tomatoes, sliced garlic and 2 Tbsp of the extra virgin olive oil in a baking pan. Season with salt and pepper. You can sprinkle some granulated sugar over the tomatoes if you would like. Stir together and bake for 25 minutes.
Place a large sauté pan on medium heat. When heated, add the remaining 2 Tbsp of extra virgin olive oil. Add the shallots. Cook for 3-5 minutes or until the shallots are translucent.
Add all of the contents from the baking pan to the sauté pan. Stir all ingredients together. Add the white wine and reduce by half.
Add the heavy cream. Stir all ingredients together and season with salt and pepper. Bring the contents of the pan to a simmer. Simmer for a few minutes to allow the cream to thicken.
Reduce the heat to low and hold while the pasta is cooking.
Cook the pasta in the salted boiling water just before al dente and transfer directly to the sauce. Reserve the pasta water.
Stir all ingredients together and cook the pasta in the sauce for a few minutes. Add a small amount of pasta water and cook for an additional few minutes, stirring frequently. Break up the basil leaves and add to the pasta. Finish with grated Pecorino Romano cheese.
Follow us on social media to watch a video of this recipe
