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Ingredients
- 1 lb Rigatoni
- 1 c. Fresh mushrooms, thick sliced
- 2 lrg Garlic cloves, chopped
- 4 Tbsp. Butter
- 1 c. Half and half cream
- 2 c. Broccoli flowerettes, steamed till just tender, (up to 3)
- 2 ounce Tomato sauce, (depends on how much of a tomato taste you like) (up to 4)
- 1/2 c. Grated parmesean cheese, (use Reggiano if you can get it)
- 1 c. Provel cheese, (usually purchased in ropes, shred if bought in chunk)
- 1/2 tsp Salt
- 1/4 tsp Pepper
Directions
- 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.
- Set oven to 375.
- Cook and drain pasta as directed on package, set aside. Saute/fry mushrooms and garlic in butter till soft. Lower heat, add in cream, tomato sauce, cheeses, salt, and pepper. Stir till cheeses have melted and blended into cream (don't boil!), add in cooked pasta and broccoli. Serve with a nice ceasar salad and lots of bread!
- Note: Add in more or possibly less garlic, according to your taste, but be sure you use the freshest ingredients, especially the garlic as which 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.
- (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.
- It's very rich and satisfying. Adding grilled chicken to the pasta right before serving would be a nice touch too.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 426g | |
| Calories 752 | |
| Calories from Fat 653 | 87% |
| Total Fat 74.25g | 93% |
| Saturated Fat 46.56g | 186% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 1890mg | 79% |
| Potassium 739mg | 21% |
| Total Carbs 16.06g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.95g | 3% |
| Protein 10.55g | 17% |
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