Pasta Con Broccoli
By: Anonymous
Published: Thursday, December 10, 2009 - 1:54am

Ingredients




1 pound Rigatoni
1 cup Fresh mushrooms, thick sliced
2 lrg Garlic cloves, minced
4 tablespoons Butter
1 cup Half and half cream
2 cups Broccoli flowerettes, steamed until just tender, (up to 3)
2 ounces Tomato sauce, (depends on how much of a 1/2 cup Grated parmesean cheese, (use Reggiano if you can get it)
1 cup Provel cheese, (usually purchased in ropes, shred if bought in chunk)
1/2 teaspoon Salt
1/4 teaspoon Pepper

Preparation

1 This pasta dish is one of my favorites, inspired by the dish by the same name served at Talayna's in St. Louis. It took a lot of trial and error to duplicate the sauce, but I think I've gotten as close as one can get. I get requests for the recipe every time I serve it. 2 Set oven to 375. 3 Cook and drain pasta as directed on package, set aside. Saute mushrooms and garlic in butter until soft. Lower heat, add cream, tomato sauce, cheeses, salt, and pepper. Stir until cheeses have melted and blended into cream (do not boil!), add cooked pasta and broccoli. Serve with a nice ceasar salad and lots of bread! 4 Note: Add more or less garlic, according to your taste, but be sure you use the freshest ingredients, especially the garlic as that is the key to making this dish extra good! This is my version of the Pasta Con Broccoli served at Talayna's restaurant in St. Louis. This is as close as I've been able to get to their recipe-the trick is to get the proportion of cheese and tomato just right. 5 (pasta absorbs too much sauce and becomes mushy). What separates this dish from the other restaurants is the provel and touch of tomato in the sauce. 6 It's very rich and satisfying. Adding grilled chicken to the pasta right before serving would be a nice touch too.