Rigatoni With Spicy Tomato And Cheese Sauce

By á-174942

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 can tomatoes - (14 1/2 oz) drained, diced
• 1 1/2 teaspoons dried red pepper flakes
• 1 teaspoon freshly-ground black pepper
• 1 teaspoon dried oregano crumbled
• 2 cups shredded sharp cheddar
• 1 cup grated Romano
• 1 pound rigatoni pasta freshly cooked
• Additional grated Romano, for serving

Details

Servings 4

Preparation

Step 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.

This recipe yields 4 servings.