Bowtie Pasta with Mushroom Sauce
This treasured family recipe comes to us from Marion Aradio, who writes: First the story…My dad, Joseph Aradio (born 1910) grew up very poor with his childhood and closest friend, Jasper in the mostly Italian/Sicilian community in Rockford, IL. . They remained fast friends all their lives, through thick and thin, sorrows and celebrations. Jasper married an “angel” named Josie and she passed on this recipe with a warm heart and well wishes to everyone. I remember when my mom Lucy and Josie used to make this recipe together late at night before Easter Sunday and I watched, wide eyed with anticipation … almost better than Easter Sunday itself..!!
I am confused about the pasta cooked in broth–how much broth should be used so that the pasta absorbs it but remains very al dente? Cooking 1-1.5 lbs pasta usually requires 4-6 quarts boiling salted water, which is discarded once the pasta is al dente.
(I assume the 1-2 cups broth listed in the ingredients is for adding to the center of the dish to achieve a browner crust, as noted in the directions.)