this is one of :Doug:'s favorite dishes to get when we go to an Italian restaurant, so of course I had to try making it at home. it was rediculously easy, and the results were quite fabulous. I didn't add the mushrooms (hey, I'm "allergic") and next time I think I will try adding grilled chicken and maybe making more of the sauce. you can NEVER have too much sauce, in my opinion.
you will need:
1lb rigatoni noodles
1 cup fresh mushrooms, sliced (optional)
2 large garlic cloves, minced
4 Tbsp. butter
1 cup half and half
2 cups broccoli flowerettes, steamed until tender
2 oz tomato sauce (or more to taste)
1/2 cup grated parmesean cheese
1 cup provel cheese
1/2 Tsp. salt
1/4 Tsp. pepper
cook:
cook and drain pasta according to package, set aside
saute mushrooms and garlic in butter until soft
add cream, tomato sauce, cheeses, salt and pepper
stir sauce until cheeses have melted and blended into cream (don't let it boil!)
add cooked pasta and broccoli
serve:
serve with hot garlic bread and a salad