This tasty pasta con broccoli recipe is from one of the most famous Italian restaurants in St. Louis: Rich and Charlie's! The secret to this dish is in the perfectly creamy sauce.
1/4-1/2tspred pepper flakesdepending on your preference
2cupsmushroomschopped small
1/2cupshredded parmesanplus more for top
Instructions
Steam your broccoli and cook noodles in salted water according to package directions. Reserve some of the cooking water from the noodles.
In a medium to large pot, melt the butter over medium heat. Add the flour and mix to make your roux. Add a little reserved cooking water if needed.
Add in the mushrooms and garlic and turn down the heat to medium-low. Let cook for 5-6 minutes, cooking the mushrooms.
Slowly add your tomato sauce, milk, and cream. Whisk until combined and no clumps of flour remain.
Add in the salt, pepper, oregano, and red pepper flakes. Red pepper flakes are extremely spicy, so only add a few. You can always increase the spiciness later.
Bring the sauce to a simmer and continue whisking until it thickens, about 2-3 minutes. Add in the parmesan and stir until melted.
Add the broccoli and cooked noodles to your sauce and mix.
Serve warm topped with a pinch or two of shredded parmesan. Add salt and pepper to taste.