Rigatoni pasta tossed with
a spicy tomato-cream cheese sauce.
Rigatoni
with Spicy Tomato-Cheese Sauce
- 3 tablespoons olive oil
- 3 tablespoons all purpose
flour
- 3/4 cup milk
- 1/2 cup vegetable broth
- 1 14 1/2-ounce can tomatoes,
drained, diced
- 1 teaspoon dried red pepper
flakes
- 1/2 teaspoon pepper
- 1 teaspoon dried basil,
crumbled
- 2 cups shredded sharp
cheddar
- 1 cup freshly grated Parmesan
- Salt to taste
- 1 pound rigatoni pasta,
cooked according to package directions
- Additional freshly grated
Parmesan
- Heat oil in heavy large
skillet over medium-low heat. Add flour; stir and saute for 1
minute. Gradually stir
in milk and vegetable 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. Season
with salt to taste.
Pour sauce over rigatoni.
Toss thoroughly.
- Serve, passing additional
Parmesan cheese separately.
Serves 4.
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