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3 tablespoons olive oil

3 tablespoons all purpose flour

3/4 cup milk

1/2 cup chicken broth

1 14 1/2-ounce can tomatoes, drained, diced

1 teaspoon dried red pepper flakes

1/2 teaspoon pepper

1 teaspoon dried basil, crumbled

2 cups shredded sharp cheddar

1 cup freshly grated Parmesan

Salt to taste

1 pound rigatoni pasta, cooked according to package directions

Additional freshly grated Parmesan

1. Heat oil in heavy large skillet over medium-low heat. Add flour; stir and saute 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.
2. Reduce heat to low. Add cheddar and 1 cup Parmesan and stir until well blended. Season with salt to taste. Pour sauce over rigatoni. Toss thoroughly.
3. Serve, passing additional Parmesan cheese separately.

Serves 4.