Pasta Con Broccoli (for a crowd)

Prep Time: 5
Cook Time: 25
Total Time: 30 minutes
Yield: 12

INGREDIENTS
18 ounce shell pasta
6 cup broccoli florets chopped in bite size pieces
9 tablespoon butter
24 ounce white button mushrooms sliced
9 cloves garlic minced
1 1/2 teaspoon dried basil
3 cup heavy whipping cream
3/4 cup freshly grated Parmesan cheese
6 – 9 tablespoons tomato sauce
Salt and pepper to taste

INSTRUCTIONS

• Boil pasta according to package instructions adding the broccoli during the last 2-3 minutes of cooking. Drain well in a colander.
• In large skillet melt butter over medium-high heat. Add mushroom and cook until light golden brown.
• Reduce heat to medium-low; add garlic and basil and cook for 1 minute stirring continuously.
• Add cream and cook until slightly thickened and reduced; approximately 15 minutes.
• Slowly stir in Parmesan cheese.
• Stir in tomato sauce and season with salt and pepper to taste.
• Return broccoli and pasta to pan and heat through.

NOTES

• Use fresh broccoli for this recipe. Frozen broccoli holds too much moisture and it will thin out the sauce
• Use heavy cream with this recipe. It reduces best and makes the finest pasta sauce.
• If you must use half and half or milk than you will need to thicken it with a bit of cornstarch and cool water. About two tablespoons of cornstarch mixed with two tablespoons of water will do the trick.
• Don’t overcook the broccoli. You don’t want it mushy. It is best with a little bit of crisp for this pasta.
• Don’t overcook the pasta. It is placed back over the heat in the final step to warm everything up so that will add 1-2 minutes to the cooking time.
• Always turn heat to medium-low to cook garlic and a little less than a minute is all it needs. Burnt garlic is bitter and it will change the overall taste of your dish.
• Use the amount of red sauce that pleases your palate. I personally like my Pasta con Broccoli more white than red so I go light.