Try this Rigatoni with Spicy Tomato And Cheese Sauce recipe, or contribute your own.
Suggest a better descriptionMelt 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 NOTES : A blend of cheddar and Romano cheeses makes this dish a real standout.
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Serving Size: 1 Serving (1421g) | ||
Recipe Makes: 1 | ||
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Calories: 3133 | ||
Calories from Fat: 1371 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 152.3g | 203 % | |
Saturated Fat 91.1g | 456 % | |
Monounsaturated Fat 40.7g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 777.4mg | 239 % | |
Sodium 3650.7mg | 126 % | |
Potassium 2058.7mg | 54 % | |
Total Carbohydrate 290.1g | 85 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 284.6g | ||
Protein 151.3g | 216 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3133
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