Rigatoni With Grilled Tomatoes And Cream

Prepare grill.

Bring a large pot of salted water to boil.

Toss tomatoes in oil in large bowl.

Put tomatoes on grill, reserving oil.

Cover and grill tomatoes, turning occasionally with tongs, until skins are charred and flesh is softened, about 15 minutes.

While tomatoes are grilling, cook rigatoni in boiling water according to package directions, stirring often until al dente ( cooked through yet firm to the bite). Drain.

Submerge tomatoes in a bowl of ice cold water, and use tongs to peel off skin. Return tomato flesh to bowl with remaining oil and mash.

Stir cream into mashed tomatoes.

Add cooked pasta, salt, pepper, and parsley. Toss well.

Serve with shaved Parmesan cheese on top.