Pasta Con Broccoli — PINK, please!

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.

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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.)

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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.

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9 thoughts on “Pasta Con Broccoli — PINK, please!

  1. I live in St. Louis and I’ve made this for a St. Louis area women’s homeless shelter for the last two years. They absolutely love it, and so do I.

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