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.
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
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.
QUICK RECIPE SEARCH