Rigatoni with Smoked Salmon Tomato Crème

Cook rigatoni according to package directions, in generously salted water, until al dente. Drain pasta, reserving ½ cup of the cooking water. Set pasta and reserved water aside.

While the pasta is cooking, melt the butter over medium-low heat in a large sauté or fry pan and add the shallots. Cook for 2 minutes just to sweat the shallots and then remove them with a slotted spoon and set aside.

Increase the heat to medium and add the tomatoes, cut side down. Pierce the skin side several times with the point of a knife. Cook without disturbing them at all for 5 minutes.

Turn the tomatoes over and sprinkle the cut sides with ½ teaspoon of the salt, the basil and the nutmeg. Cook for 3 minutes and then turn again to release more juices into the pan. Remove 3 or 4 halves of the tomatoes for garnish and set aside.

Return the sweated shallots to the pan and stir in the sherry. Cook for 2 minutes and then reduce heat to low and stir in the cream. Cook until the sauce is just beginning to bubble. Adjust seasoning with salt and pepper.

Use a pair of tongs to remove the loosened skins from the tomatoes remaining in the pan and discard. Add the cooked rigatoni to the pan and stir to coat with the sauce. Sprinkle the flaked salmon over the pasta and lightly toss to evenly distribute.

Plate the sauced pasta and place the reserved tomato halves, cut side up, on top to garnish.

Note: I use Campari tomatoes for this dish because they’re extra sweet, very juicy and super low in acid, which makes them perfect for the very brief cooking time. Campari tomatoes vary in size from about 1½” to 2½” in diameter. I always look for the smallest for this recipe. If you cannot find Campari tomatoes at your grocer, substitute the ones you find packaged as “Tomatoes on the Vine”.