Talayna's Pasta Con Broccoli (TNT)

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This is one of my favorite pasta dishes of all time.  Truly wonderful!

Talayna's Pasta Con Broccoli

Serving Size : 4

8 oz rigatoni (ribbed mostaccoli) pasta
1 cup fresh baby portabella mushrooms -- thick sliced
2 cloves garlic (large) -- minced
4 tbsp butter
1 cup half and half
3 cups broccoli flowerets -- steamed until tender
2 oz tomato sauce -- up to 4 oz
1/2 cup parmesan cheese -- Reggiano, if avail
1 cup provel cheese ropes
1/2 tsp salt
1/4 tsp black pepper

Set oven to 375.

Cook and drain pasta as directed on package, set aside. Sauté 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 Caesar salad and rustic Italian bread!

Gail's Notes: 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 (the pasta absorbs too much sauce and becomes mushy).

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