Rigatoni with Spicy Tomato-Cheese Sauce
Rigatoni pasta tossed with a spicy tomato-cream cheese sauce.
3 tablespoons olive oil
3 tablespoons all purpose flour
3/4 cup milk
1/2 cup vegetable broth
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon dried red pepper flakes
1/2 teaspoon ground black 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 sauté 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.
Makes 4 servings.