Spice up this cheesy tomato sauce by adding black and red pepper! Make it mild, medium or hot -- it's your choice.
For 5 people
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.