Rigatoni with Spicy Tomato and Cheese Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 teaspoon pepper
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups shredded sharp cheddar
- 1 1/2 teaspoons dried red pepper flakes
- 3/4 cup milk (do not use lowfat or nonfat)
- 1 teaspoon dried oregano, crumbled
- Carbohydrate 97 g(32%)
- Cholesterol 76 mg(25%)
- Fat 26 g(40%)
- Fiber 6 g(24%)
- Protein 32 g(64%)
- Saturated Fat 15 g(75%)
- Sodium 825 mg(34%)
- Calories 753
Preparation 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.
Preparation 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.
