Thursday, February 12, 2009

grilled vegetable mezzi rigatoni in a parsley and shallot cream sauce

grilled some thick wedges of sweet potato, zucchini, and eggplant, which had been tossed in a little olive oil, salt, pepper, and agave nectar. once they were nicely colored
and the sweet potato was soft on the inside, the vegetables were pulled from the grill and cut into cubes roughly the same size as the pasta.

sauteed a large finely chopped shallot in a little olive oil until tender, then added a splash of balsamic vinegar, and a diced tomato. let this mixture cook for a few
minutes on medium heat, then pureed in the food processor, returned to heat in the sauce pan, added salt, pepper, and fresh chopped parsley.

in a large bowl, mixed the cooked rigatoni with shredded parmesan cheese, 1.5T of heavy cream, a pad of butter, 1/4c. of the pasta water, the shallot sauce, and the cubed
grilled vegetables, tossing the food in between each addition with tongs.

served in some warm pasta bowls and topped with shredded parmesan and a little fresh parsley.