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| Rigatoni with Tomato-Cheese Sauce |
Rigatoni are the short, grooved tubes of macaroni. One of the most satisfying pasta dishes is my so
simple rigatoni with spicy tomato sauce. The addition of two cheeses makes this heady dish a real
winner.
Ingredients
3 Tablespoons unsalted butter
3 Tablespoons flour
3/4 cup milk [do not use lowfat or nonfat]
1/2 cup canned chicken broth
1 14 1/2-ounce can tomatoes, drained, diced
1 1/2 teaspoons dried red pepper flakes
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
Method
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.
simple rigatoni with spicy tomato sauce. The addition of two cheeses makes this heady dish a real
winner.
Ingredients
3 Tablespoons unsalted butter
3 Tablespoons flour
3/4 cup milk [do not use lowfat or nonfat]
1/2 cup canned chicken broth
1 14 1/2-ounce can tomatoes, drained, diced
1 1/2 teaspoons dried red pepper flakes
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
Method
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.