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Nutrition info - Recipes

Tomato-Cheese Sauce & Rigatoni

Spice up this cheesy tomato sauce by adding black and red pepper! Make it mild, medium or hot -- it's your choice.


Tomato-Cheese Sauce & Rigatoni

Ingredients

For 5 people

  • 3 tablespoon(s) olive oil
  • 1/8 cup(s) all purpose flour
  • 3/4 cup(s) milk
  • 1/2 cup(s) chicken broth
  • 1 14 1/2-oz. can tomatoes, drained, diced
  • 1 teaspoon(s) dried red pepper flakes
  • 1/2 teaspoon(s) pepper
  • 1 teaspoon(s) dried basil, crumbled
  • 2 cup(s) shredded sharp cheddar
  • 1 cup(s) freshly grated Parmesan
  • 1/8 teaspoon(s) salt, to taste
  • 16 ounce(s) rigatoni pasta, cooked according to package directions
  • 1 Additional freshly grated Parmesan

Directions

Heat oil in heavy large skillet over medium-low heat. Add flour; stir and sauté for 1 minute. Gradually stir in milk and chicken 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 and season with salt to taste. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Parmesan cheese separately.

Nutrition facts

  • Kcal: 626.06 kcal
  • Fibers (g): 4.2g
  • Sodium (mg): 529.14mg
  • Carbs: 73.71g
  • Fat: 26.17g
  • Saturated fat (g): 10.3g
  • Proteins: 23.59g