Rigatoni with spicy tomato and cheese sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | All purpose flour |
| ¾ | cup | Milk; (do not use lowfat |
| ; or nonfat) | ||
| ½ | cup | Canned chicken broth |
| 1 | 14 1/2 ounce tomatoes; drained, diced | |
| 1½ | teaspoon | Dried red pepper flakes |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Dried oregano; crumbled |
| 2 | cups | Shredded sharp cheddar |
| 1 | cup | Grated Romano |
| 1 | pounds | Rigatoni pasta; freshly cooked |
| Additional grated Romano | ||
Directions
Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately.
Serves 4.
Bon Appetit March 1990
Converted by MC_Buster.
NOTES : A blend of cheddar and Romano cheeses makes this dish a real standout.
Converted by MM_Buster v2.0l.