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.

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