| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | March 1990 | 1 | servings | |
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | All purpose flour |
| 3/4 | c | Milk; (do not use lowfat |
| ; or nonfat) | ||
| 1/2 | c | Canned chicken broth |
| 1 | 14 1/2 ounce tomatoes; drained, diced | |
| 1 1/2 | ts | Dried red pepper flakes |
| 1 | ts | Pepper |
| 1 | ts | Dried oregano; crumbled |
| 2 | c | Shredded sharp cheddar |
| 1 | c | Grated Romano |
| 1 | lb | Rigatoni pasta; freshly cooked |
| Additional grated Romano |
INSTRUCTIONS
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. Serves 4. Bon Appetit March 1990 Converted by MC_Buster. NOTES : A blend of cheddar and Romano cheeses makes this dish a real standout. Converted by MM_Buster v2.0l.
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