Rigatoni Au Gratin with Asiago
| Yield: | 6 Servings |
| Categories: | Gourmet, Pasta |
| 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) | ||
| 2 | c | Heavy cream |
| Salt and pepper; to taste | ||
| 12 | oz | Cooked rigatoni |
| 8 | oz | Asiago; divided |
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