| 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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