A blend of fresh tomatoes and heavy cream make a very savory dish that tastes a lot like fancy mac and cheese.
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Recipe?
Per serving
- 100g pasta
- 2 Roma/plum tomatoes
- 1/4 cup heavy whipping cream
- 1 tbsp olive oil
- Whole black peppercorn
- Salt
Directions
- Bring a small pot of saltwater to boil
- Heat a frying pan (stainless > nonstick, no cast/carbon) up to medium heat
- Add pasta to the pot
- Add peppercorns to the pan and fry until they no longer make noise, then remove them from the pan
- Deskin and deseed the tomatoes, then add them to the pan, being careful to avoid splattering
- Cook, stirring constantly, until tomato pectin begin to gel
- Once gelled, add in the heavy cream and continue stirring until the sauce thickens, salt to taste
- Transfer undercooked pasta to sauce, being sure to bring over starched pasta water as you do so
- Stir to emulsify the starched water into the sauce and coat the pasta as it cooks
- Plate, garnish with Parmigiano Reggiano, and enjoy!
Tips
- To deskin and deseed your tomatoes, use Kenji Lopez-Alt’s method. Cut the tomatoes in half, then run the cut edge along a cheese grater to shred the pulp, using the skin of the tomato as a barrier between your hand and the grater. Push the pulp through a mesh strainer to remove the seeds and fibrous bits.
- Pour the tomato pulp into your wooden spoon instead of directly into the oil to help reduce splattering.
Thank you!
Are they the same as Pipe Rigate ? It looks delicious!
Thank you, and yes, they looks nearly identical. The only difference I notice are that my shells have ridges while those are smooth.
The ridges help trap sauce, it’s a feature!