Recipe - Rigatoni Au Gratin With Asiago

One fourth cup Olive oil
4 Shallots; chopped
3 Garlic cloves; chopped
1 Carrot; chopped
2 pound Tomatoes; blanched and peele
1 Bouquet garni (parsley, thym
And bay leave)
2 cup Heavy cream
Salt and pepper; to taste
12 ounce Cooked rigatoni
8 ounce Asiago; divided

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 400degrees.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini