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1
Cook rigatoni according to package directions, in generously salted water, until al dente.
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2
Drain pasta, reserving 1/2 cup of the cooking water.
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3
Set pasta and reserved water aside.
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4
While the pasta is cooking, melt the butter over medium-low heat in a large saute or fry pan and add the shallots.
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5
Cook for 2 minutes just to sweat the shallots and then remove them with a slotted spoon and set aside.
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6
Increase the heat to medium and add the tomatoes, cut side down.
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7
Pierce the skin side several times with the point of a knife.
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8
Cook without disturbing them at all for 5 minutes.
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9
Turn the tomatoes over and sprinkle the cut sides with 1/2 teaspoon of the salt, the basil and the nutmeg.
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10
Cook for 3 minutes and then turn again to release more juices into the pan.
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11
Remove 3 or 4 halves of the tomatoes for garnish and set aside.
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12
Return the sweated shallots to the pan and stir in the sherry.
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13
Cook for 2 minutes and then reduce heat to low and stir in the cream.
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14
Cook until the sauce is just beginning to bubble.
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15
Adjust seasoning with salt and pepper.
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16
Use a pair of tongs to remove the loosened skins from the tomatoes remaining in the pan and discard.
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17
Add the cooked rigatoni to the pan and stir to coat with the sauce.
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18
Sprinkle the flaked salmon over the pasta and lightly toss to evenly distribute.
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19
Plate the sauced pasta and place the reserved tomato halves, cut side up, on top to garnish.
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20
Note: I use Campari tomatoes for this dish because theyre extra sweet, very juicy and super low in acid, which makes them perfect for the very brief cooking time.
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21
Campari tomatoes vary in size from about 1 1/2 to 2 1/2 in diameter.
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22
I always look for the smallest for this recipe.
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23
If you cannot find Campari tomatoes at your grocer, substitute the ones you find packaged as Tomatoes on the Vine.
