Pasta House Pasta Con Broccoli (Actual Recipe)

Submitted by januarybride

"This is the acutal recipe (not a copycat) as posted on their website and as printed in the St. Louis Post Dispatch. THE REAL DEAL HERE MY FRIENDS (there are others posted on this website, but none of them are this exact recipe). This is so yummy and is a St. Louis tradition. This recipe serves 2, so feel free to double or triple it to feed your family. Serve as a main dish (as they do) with a Pasta House Salad on the side! It also makes a nice side dish to grilled chicken."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 2

ingredients

• 4 ounces uncooked large shell pasta
• 1 cup cream
• 2 tablespoons butter
• 1⁄2 teaspoon minced garlic
• 2 tablespoons tomato sauce
• 1⁄2 cup chopped broccoli
• salt and pepper
• 1⁄3 cup thinly sliced fresh button mushroom
• 1⁄4 cup grated parmesan cheese

directions

1. Cook pasta until half done (about 4 minutes); drain. Return pasta to the pot.
2. Add cream, butter, garlic, tomato sauce, broccoli, salt and pepper. Bring to a hard boil.
3. When noodles are fully cooked and sauce is starting to thicken, add mushrooms and stir to combine.
4. Remove from the heat; add cheese.
5. Toss and serve.

Reviews

[cherylabq]

I can vouch for the authenticity of the recipe too as I attended a cooking class (Dierberg’s School of Cooking) back in the 80s taught by one of the owners (my recipes have the names John P. Ferrara, Joe Fresta, And J. Kim Tucci). The one slight difference, my printed copy of the recipe says: 1 ounce tomato sauce (which equals 2 tablespoons). The chef told us you could use any marinara or spaghetti sauce for the tomato sauce...something prepared with seasonings. He also recommended small cavatelli pasta shells (with ridges) but I have never found that type in a regular grocery store so I use large shells (which actually don’t seem that large...about 1-inch across). I’m including a photo with the original recipe and notes taken during the class. I also uploaded a photo showing the whole page with the recipe since this photo editor cut off the top and bottom.

 

[laughingdogs]

INCREDIBLE! My 4-year-old and I have a girl's night out once a month and always have Pasta House Pasta Con Broccoli. This was spot-on if not better. I x4 the recipe and used a quart of cream and 1 stick of butter. Maybe should rename to "Heart-Attack Pasta". I don't like to "lighten up recipes. I'd rather eat it the way it was meant to be and just eat smaller portions. To make the dish happen faster, I threw in a 12 ounce bag of Trader Joe's organic cut broccoli florets into the boiling pasta about 5 minutes into cooking. Came out perfectly. I also use Gourmet Garden garlic (in a tube). It is amazing stuff. I usually am light on the salt, but I really had to put quite a bit of salt into this to bring it up to an acceptable level. Other than that, this will be our go-to pasta when we are craving a white sauce. This deserves 20 stars!

 

[Anonymous]

This is the "real" recipe! I worked at Rich & Charlie's for years! The secret is the bit of tomato sauce. It gives the sauce an orange-ish color but adds flavor as well! Thanks for posting!

 

[Colfax Wife]

Yum! When I was a little girl, my mother and I had 'girl' days which always ended with dinner at the Pasta House. This dish was one of our favorites! My mother recently passed and I no longer live anywhere near a Pasta House. So, when I found this recipe, I knew I had to try it. I will say that I used fat free cream, and it was still an amazing dish. My husband enjoyed it as well, his only thought was that maybe we could add some shrimp or chicken next time. Thank you much for sharing the recipe and bringing back some good memories for me!

 

[djbouq]

One of my favorite dishes. It is absolutely authentic. Love it!