Stefano's Fideo (Mexican/Italian Mac and Cheese)

Aired May 25, 2011

Serves 4

1/4 cup EVOO - Extra Virgin Olive Oil
1 clove garlic, finely chopped
1 white onion, finely chopped
1 teaspoon roasted red pepper flakes
1 pound rigatoni
2 14-ounce cans tomato sauce
1 block Pepper Jack cheese, shredded
1/4 cup cilantro, chopped, for garnish




In a large skillet, heat oil over medium-high heat. Toast rigatoni in the skillet until golden brown, about 3 minutes. Add in the garlic, onion and pepper flakes, and cook until tender, about 2 minutes. Mix in tomato sauce and 2 cans water. Cook until pasta is tender, about 8-10 minutes.



Once pasta is done, stir in cheese and let melt, about 1 minute.



Scoop into bowls and garnish with cilantro.




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