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Pasta Con Broccoli

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs St. Louis 1 Servings

INGREDIENTS

1 lb Rigatoni
1 c Fresh mushrooms; thick sliced
2 lg Garlic cloves; minced
4 tb Butter
1 c Half and half cream
2 c Broccoli flowerettes; steamed until just tender, (up to 3)
2 oz 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 ts Salt
1/4 ts Pepper

INSTRUCTIONS

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 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!
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. >From my experience, this dish does not freeze well
(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.
Posted to TNT Recipes Digest by gailk@wupatki.wustl.edu (Gail Kremser) on
Mar 31, 98

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