Michael Garozzo, owner of Garozzo’s, took over the KCL kitchen and shared his recipe for pasta con broccoli.
Pasta Con Broccoli
(Serves 4)
- ¾ pounds pasta of your choice cooked aldente
- 1 cup Garozzo’s Sugo (Sicilian style tomato sauce)
- 1 ½ quart heavy cream
- ¼ pound butter
- 1 head fresh broccoli (flower only)
- 2 cups fresh sliced mushrooms
- 1 ½ cups fresh grated parmigiano cheese
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon fresh diced garlic
- Salt & pepper to taste
Directions:
Cook pasta aldente and set aside. In large pot add all ingredients, except mushrooms and cheese. Bring to boil. Add mushrooms and stir. Bring to boil again and then add cheese. Stir thoroughly and turn off heat.
Serve immediately.
*Note: If sauce becomes too thick add cream to loosen.
