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Ingredientes
- 3 Tbsp. butter
- 3 Tbsp. all purpose flour
- 3/4 c. lowfat milk (don't use lowfat or possibly nonfat)
- 1/2 c. canned chicken broth
- 1 x 14 1/2 oz tomatoes liquid removed, diced
- 1Â 1/2 tsp dry red pepper flakes
- 1 tsp pepper
- 1 tsp dry oregano crumbled
- 2 c. shredded sharp cheddar
- 1 c. grated Romano
- 1 lb rigatoni pasta freshly cooked
- Â Â Additional grated Romano
Direcciones
- Heat butter in heavy large skillet over medium-low heat. Add in flour and stir 3 min. Gradually whisk in lowfat milk and chicken broth. Bring to boil, stirring frequently. Add in tomatoes, red pepper flakes, pepper and oregano and simmer 5 min, stirring occasionally. Reduce heat to low.
- Add in cheddar and 1 c. Romano and stir till melted and well blended. Pour
- sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately.
- Serves 4.
- NOTES : A blend of cheddar and Romano cheeses makes this dish a real standout.
