Fusilli with Smoked Tomato and Cream Sauce
4 Medium tomatoes
4 Tbsp olive oil
3 Tbsp butter
1 Medium onion, diced
3 Garlic cloves
1½ Cups heavy cream
½ Cup Parmesan cheese
¼ Cup fresh basil, torn into small pieces
Salt and pepper, to taste
500 g fusilli pasta, cooked according to directions
Bradley Flavor Bisquettes – Apple, Cherry or Maple work great
Set the smoker to 275°F using Bradley Flavor Bisquettes of choice (Apple, Cherry or Maple work great for smoking vegetables).
Slice tomatoes in half and place them – cut side up – on a smoker rack. Brush the tomatoes with olive oil and sprinkle with salt and pepper. Put the rack in the Bradley Smoker and smoke them for about 2 hours.
Remove the tomatoes from the smoker and cool to room temperature. Peel the skin off and discard. Roughly chop the smoked tomatoes into chunks.
In a skillet set to medium heat, melt butter, and add the onion and garlic. Saute the onions and garlic, stirring often for 5-7 minutes or until the onions are soft.
Add chopped smoked tomatoes, heavy cream, salt and pepper. Reduce heat to a simmer and cook for 10 minutes. Remove from heat and stir in the Parmesan cheese and fresh torn basil.
Toss the cooked fusilli pasta with the sauce and serve topped with some more Parmesan cheese sprinkled on top.
Recipe by: Steve Cylka