St. Louis has a strong Italian heritage and a thriving Italian neighborhood and restaurant scene. And, boy, do I miss it! I think the whole family does, because they keep asking for pasta.

In St. Louis we love our “pink” sauce– a combination of white sauce and tomato sauce. That way we don’t have to choose one or the other.

I’ve been tweaking my Pasta Con Broccoli recipe for years and finally have an easy one that makes a ton and satisfies my family’s craving for pasta. It also reheats beautifully. Here you go!

1 lb box of uncooked large shell pasta

2 cups cream (heavy or whatever you find in the store)

2-4 tablespoons butter

2 teaspoons minced garlic

1 8 oz can tomato sauce

1 head of broccoli, chopped

8 oz sliced fresh button mushrooms

salt and pepper

fresh grated parmesan cheese (I usually use a whole wedge or whatever I have.)

Cook pasta until it’s about halfway done (5 or 6 minutes); drain and return it to the pot.

Add cream, butter, garlic, tomato sauce, broccoli, salt, and pepper. Bring to a hard boil.

When noodles are fully cooked and sauce is starting to thicken, add mushrooms and stir to combine.

Remove from the heat; add cheese.

Toss and serve.