Buca Di Beppo Penne Calabrese Recipes

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BUCA DI BEPPO PENNE CALABRESE



Buca Di Beppo Penne Calabrese image

Make and share this Buca Di Beppo Penne Calabrese recipe from Food.com.

Provided by aronsinvest

Categories     Penne

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1/2 lb italian bulk sausage
3 large garlic cloves, sliced
2 medium bunch escarole, chopped
2 large fresh tomatoes, diced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chicken stock
1 lb penne
1/4 cup pecorino romano cheese, grated
1 cup ricotta salata cheese, diced in 1/4-inch cubes*

Steps:

  • In a large, deep skillet, heat olive oil and add sausage. Brown well, breaking up meat as it cooks. Add garlic and cook until golden brown. Add escarole, tomatoes, crushed red pepper flakes and salt. Saute for a few minutes. Add chicken stock. Cook for about 15 minutes.
  • Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain well and add to skillet. Sprinkle with cheese and toss well. Place on a serving platter and garnish with ricotta salata cheese.
  • Serve immediately.

Nutrition Facts : Calories 791.3, Fat 34.2, SaturatedFat 9.6, Cholesterol 61.3, Sodium 800.5, Carbohydrate 98.9, Fiber 13.7, Sugar 3.4, Protein 25

BUCA DI BEPPO'S BAKED PENNE RECIPE



Buca Di Beppo's Baked Penne Recipe image

Provided by á-174942

Number Of Ingredients 7

2 ounces grated Romano cheese
2 1/2 ounces provolone cheese
2 1/2 ounces mozzarella cheese
5 ounces pepperoni
5 ounces sausage links cooked
24 ounces marinara sauce
1 1/2 pounds penne pasta

Steps:

  • Reheat cooked penne for 10 seconds and drain. Toss pasta with marinara, 1 ounce Romano, 3/4 of the shredded mozzarella/provolone mixture, sausage cooked and sliced, and 3/4 of the pepperoni sliced and cut into quarters. Reserve 1/4 pepperoni for garnish. Place in baking dish. Sprinkle remaining pepperoni over the top along with the remaining shredded cheese and 1 ounce Romano. Bake at 500 degrees for 10 to 12 minutes until top becomes golden brown. This recipe yields 4 to 6 servings.

BUCA DI BEPPO PENNE CARDINALE



Buca Di Beppo Penne Cardinale image

I found this recipe on another website and made it for dinner. It was absolutely fabulous! Make sure you use a dry white wine, and the red pepper flakes should be adjusted down if you don't like things spicy! My husband shared leftovers with co-workers the next day and they gave it rave reviews as well!

Provided by Cook4_6

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 ounces olive oil
5 ounces green onions
2 ounces chopped garlic
1 lb chicken tenders
1 teaspoon salt
2 teaspoons crushed red pepper flakes
4 ounces white wine
10 ounces artichokes, quartered
12 ounces cream
1 1/2 ounces butter
1 3/4 lbs cooked penne pasta
3 ounces grated romano cheese

Steps:

  • Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
  • Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
  • Portion the drained quartered artichoke hearts to 10 ounces.
  • In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
  • Saute for 3-4 minutes, until the garlic and onions are slightly browned.
  • Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
  • Deglaze the pan with white wine.
  • Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.
  • Toss with the cooked penne and then the romano cheese.

Nutrition Facts : Calories 1535.1, Fat 67.9, SaturatedFat 29.6, Cholesterol 205.9, Sodium 1084.7, Carbohydrate 177.6, Fiber 27.1, Sugar 1.8, Protein 53.8

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