| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New York City | Gourmet, Pasta | 6 | Servings |
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), And bay leave | ||
| 2 | c | Heavy cream |
| Salt and pepper, to taste | ||
| 12 | oz | Cooked rigatoni |
| 8 | oz | Asiago, divided |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 600
Calories From Fat: 323
Total Fat: 36.5g
Cholesterol: 92.9mg
Sodium: 703.7mg
Potassium: 960.9mg
Carbohydrates: 53.7g
Fiber: 1.1g
Sugar: 2.6g
Protein: 19.6g