1 lb. rigatoni
2 tbsp. butter
1/2 lb. mushrooms, sliced
1 1/2 c. half and half
2 c. broccoli (cooked and chopped)
1 can Italian tomatoes (drained and chopped)
1/2 tsp. oregano
1/2 tsp. basil
Salt and pepper
1 c. Parmesan
2 tbsp. white wine

Cook rigatoni al dente; drain and reserve.

Saute mushrooms in butter. Add tomatoes, wine, broccoli, half and half and oregano, basil, salt and pepper. Simmer 10 minutes. Mix with rigatoni and Parmesan. Serve immediately.