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
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.
*Note: If sauce becomes too thick add cream to loosen.
Number of Servings: 2
Prep and Cooking Time: 30 minutes
Recipe by: Michael Garozzo
Restaurant Name: Garozzo’s Ristorante