RIGATONI AU GRATIN WITH ASIAGO

      Title: RIGATONI AU GRATIN WITH ASIAGO
  Categories: Gourmet, Pasta
       Yield: 6 Servings
  
     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
  
   Recipe by: Philippe Schmit, Park Bistro, New York City Saute shallots,
   garlic and carrots in olive oil. Chop tomatoes, add to pan with
   bouquet garni and cream. Reduce heat and simmer for 30 minutes.
   Remove bouquet garni and season with salt and pepper. Combine sauce
   with rigatoni and half of the asiago. Pour into greased gratin dish
   and top with remaining asiago. Bake 30 minutes at 400-degrees.
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