Rigatoni with Spicy Tomato and Cheese Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A blend of cheddar and Romano cheeses makes this dish a real standout. Ingredients:
3 tablespoons butter |
3 tablespoons all purpose flour |
3/4 cup milk (do not use lowfat or nonfat) |
1/2 cup canned chicken broth |
1 14 1/2-ounce can tomatoes, drained, diced |
1 1/2 teaspoons dried red pepper flakes |
1 teaspoon pepper |
1 teaspoon dried oregano, crumbled |
2 cups shredded sharp cheddar |
1 cup grated romano |
1 pound rigatoni pasta, freshly cooked |
additional grated romano |
Directions:
1. 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.
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