Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings: 2 -4
INGREDIENTS
- 8 ounces Cavatelli shells
- 4 tablespoons butter, divided
- 2/3 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup whipping cream
- 1 cup half and half cream
- 1/4 cup tomato sauce
- 1 cup broccoli, chopped
- 1/2 cup Parmesan cheese, freshly grated
INSTRUCTIONS
- Cook pasta in salted water for 4 minutes (ladle out a cup of the starchy pasta water and set aside) and then drain.
- Leave pasta in colander and melt 2 tablespoons butter in the the pot. Add the mushrooms and saute for 2 minutes over medium heat. Empty into a bowl and set aside.
- Melt 2 more tablespoons and add the garlic, cooking for 30 seconds. Whisk in the whipping cream, half and half, and tomato sauce. Add the pasta and then bring to a boil over medium heat. Boil for 4-5 minutes (add the broccoli for the last 2-3 minutes), stirring occasionally.
- When pasta is al dente, remove from heat and stir in the Parmesan cheese. Add a little of the reserved pasta water at a time to thin sauce to desired consistency. Salt and pepper to taste.
- Serve garnished with more Parmesan.