Rigatoni with Smoked Salmon Tomato Crème

Ingredients

• 1 Pound Dried Rigatoni
• 1 Pound Campari Tomatoes, cut half crosswise
• 4 Tablespoons Unsalted Butter
• 2 Shallots, chopped
• Kosher Salt
• ½ Teaspoon Dried Basil
• ⅛ Teaspoon Freshly Grated Nutmeg
• 3 Tablespoons Sherry
• 2 Cups Heavy Cream
• Freshly Ground Black Pepper
• ¼ Pound Smoked Salmon Filet, at room temperature, flaked


Preparation Steps

Step 1. Cook Rigatoni according to package directions, in generously salted water, until al dente. Drain pasta reserving ½ cup of the cooking water. Set pasta and reserved water aside.

Step 2. While the pasta is cooking melt the Butter over medium-low heat in a large sauté or fry pan and add the Shallots. Cook for 2 minutes just to sweat the Shallots and then remove them with a slotted spoon and set aside.

Step 3. Increase the heat to medium and add the Tomatoes, cut side down. Pierce the skin side several times with the point of a knife. Cook without disturbing them at all for 5 minutes.

Step 4. Turn the Tomatoes over and sprinkle the cut sides with ½ teaspoon of the Kosher Salt, the Basil and the Nutmeg. Cook for 3 minutes and then turn again to release more juices into the pan. Remove 3 or 4 halves of the Tomatoes for garnish and set aside.

Step 5. Return the sweated Shallots to the pan and stir in the Sherry. Cook for 2 minutes and then reduce heat to low and stir in the Cream. Cook until the sauce is just beginning to bubble. Adjust seasoning with Salt and Pepper.

Step 6. Use a pair of tongs to remove the loosened skins from the Tomatoes remaining in the pan and discard. Add the cooked Rigatoni to the pan and stir to coat with the sauce. Sprinkle the flaked Salmon over the pasta and lightly toss to evenly distribute.

Plate the sauced pasta and place the reserved Tomato halves, cut side up, on top to garnish.