Pasta Con Broccoli

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.

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 920kcal

Equipment

Saucepan
Wooden spoon

Ingredients

1 lb pasta preferably shell noodles
1 1/2 cups broccoli chopped
6 tablespoons butter
3 tablespoons all-purpose flour
3 cloves garlic chopped small
8 oz tomato sauce
1 cup milk
1 cup heavy whipping cream
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1/4-1/2 tsp red pepper flakes depending on your preference
2 cups mushrooms chopped small
1/2 cup shredded parmesan plus more for top

Instructions

Boil water. Steam your broccoli and cook noodles al dente in salted water according to package directions. Reserve some of the cooking water from the noodles.
In a medium to large pan or pot, melt the butter over medium heat. Add the flour and mix to make your roux. Add a little reserved pasta water if needed.
Add in the mushrooms and garlic and turn down the heat to medium-low. Saute 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. The flakes are extremely spicy, so only add a few. You can always increase the spiciness later.
Bring the sauce to a slow boil 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 cheese.

Video

Nutrition