Recipe for Rigatoni with Spicy Tomato and Cheese Sauce 
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Yield:
1
Ingredients:
Amount Ingredient
3 tbl butter
3 tbl all purpose flour
3/4 cup milk (do not use lowfat or nonfat)
1/2 cup canned chicken broth
1 x 14 1/2 ounce tomatoes drained, diced
1/2 tsp dried red pepper flakes
1 tsp pepper
1 tsp dried oregano crumbled
2 cup shredded sharp cheddar
1 cup grated Romano
1 lb rigatoni pasta freshly cooked
Instructions:
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.

NOTES : A blend of cheddar and Romano cheeses makes this dish a real standout.

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