Tomato-Cheese Sauce & Rigatoni

Tomato-Cheese Sauce & Rigatoni

Tomato-Cheese Sauce & Rigatoni
Spice up this cheesy tomato sauce by adding black and red pepper! Make it mild, medium or hot -- it's your choice.
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Serves:
5

Ingredients
3 tbsp. olive oil
3 tbsp. all purpose flour
3/4 cup milk
1/2 cup chicken broth
1 14 1/2-oz. can tomatoes, drained, diced
1 tsp. dried red pepper flakes
1/2 tsp. pepper
1 tsp. dried basil, crumbled
2 cups shredded sharp cheddar
1 cup freshly grated Parmesan
Salt to taste
1 lb. rigatoni pasta, cooked according to package directions
Additional freshly grated Parmesan

Methods/steps
Heat oil in heavy large skillet over medium-low heat. Add flour; stir and sauté for 1 minute. Gradually stir in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and basil and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Parmesan and stir until well blended and season with salt to taste. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Parmesan cheese separately.

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