Copycat Bucca Di Beppo Spicy Chicken Rigatoni Recipes

SPICY CHICKEN RIGATONI

Spicy Chicken Rigatoni image

Super yummy dish that is quick and easy to make! This is a huge hit in our house. It has the perfect amount of spice. Note that before you begin, the recipe calls for cooked pasta. This recipe goes really quick once you start making it, so don't start the pasta and the recipe at the same time...or you'll end up overcooking the sauce! Take a look at my picture to see just how yummy it is! Bon Appétit!!

Provided by SarahKaye

Categories One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 tablespoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon garlic, chopped
6 ounces chicken, sauted & sliced
3/4 cup marinara sauce
1/2 cup alfredo sauce
1/4 cup peas
16 ounces rigatoni pasta, cooked

Steps:

In a sauté pan, heat oil over medium heat.
Add crushed pepper, salt, black pepper and garlic; sauté just long enough to caramelize and red pepper to release flavor into the oil.
Add sliced chicken and sauté briefly to coat in spices and garlic.
Add Marinara Sauce first, then Alfredo Sauce and bring to a simmer. Cook until sauce thickens and chicken is cooked through.
Turn off heat; add peas and incorporate into sauce. Toss pasta and sauce until well combined.
Sprinkle with crushed red pepper for garnish.
Serve with a fresh sliced Italian Loaf.
**Note: I highly recommend using homemade Marinara & Alfredo Sauces.

BUCA DI BEPPO MARINARA SAUCE

Buca Di Beppo Marinara Sauce image

Make and share this Buca Di Beppo Marinara Sauce recipe from Food.com.

Provided by Polly W

Categories Low Protein

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup extra virgin olive oil
1 red onion, chopped
6 garlic cloves, chopped
2 (28 ounce) cans crushed tomatoes
salt and pepper
3 tablespoons fresh basil, chopped

Steps:

In 3 quart sauce pan, heat olive oil over medium heat.
Add onion and garlic and cook until golden brown.
Add tomatoes and salt.
Bring to boil, then cook over low heat for 30 minutes stirring often.
Turn off heat and add basil.

Nutrition Facts : Calories 529, Fat 29.4, SaturatedFat 4.1, Sodium 1052.2, Carbohydrate 66.1, Fiber 16.3, Sugar 2.4, Protein 14.3

BUCA DI BEPPO RIGATONI POSITANO (COPYCAT)

Buca Di Beppo Rigatoni Positano (Copycat) image

When I tried this dish at Buca, I instantly fell in love with it. I was able to find the recipe elsewhere, and thought I should share it! It is fabulous! (I usually leave the peel on the eggplant, and chop it into one-inch cubes; but this can also be prepared with eggplant slices) If you don't have time to make Marinara, you can just a jarred sauce like Paul Newman's.

Provided by Cook4_6

Categories European

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 ounce fresh basil
15 ounces marinara sauce
6 ounces mozzarella cheese, fresh (found in Italian section in the market)
3 ounces romano cheese, grated
3/4 lb chicken breast, cooked sliced
1 1/2 tablespoons garlic, minced fresh
4 1/2 ounces olive oil
1 lb eggplant, chopped into inch cubes
16 ounces rigatoni pasta, cooked

Steps:

Heat olive oil.
Add eggplant and saute until brown and soft. Add chopped garlic and saute.
Add sliced chicken breast, and marinara. Reduce heat.
Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.

Nutrition Facts : Calories 607, Fat 31.8, SaturatedFat 9.1, Cholesterol 104.2, Sodium 548.9, Carbohydrate 53.6, Fiber 5.4, Sugar 8.1, Protein 26.9

BUCCA DI BEPPO SPICY CHICKEN RIGATONI

Bucca Di Beppo Spicy Chicken Rigatoni image

This is a quick and fairly easy dish. It is not my recipe. I found it off the six sisters stuff website. I love Bucca Di Beppo's restaurant, but rarely have a chance to go there. Now WE can cook our own dish!

Provided by Linda Tennant

Categories Pasta

Time 30m

Number Of Ingredients 12

Ingredients

2 boneless, skinless chicken breasts, cut into strips
1 Tbsp minced garlic
1 Tbsp crushed red pepper flakes
1/2 tsp coarse black pepper
1/4 tsp salt
3-4 Tbsp olive oil
2 c alfredo sauce ( can use a jar of store bought)
2 c marinara sauce ( can use jar of storebought)
1/2 c cooked peas
1 lb (16 oz ) rigatoni noodles, cooked al dente
2 Tbsp butter
sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish

Steps:

1. In a large skillet on medium-high heat, heat 2 Tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
2. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
3. Add in Marinara sauce and stir. Add in Alfredo sauce. Let the sauces simmer for about 10 minutes. Note: (You may want to cook the noodles while sauce is cooking.) To the sauce/chicken, add 2 tablespoons butter and 1/2 cup of peas. Stir until the butter melts.
4. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.