Alfredo and Marinara lovers unite!
Some couples argue over politics, religion or money. This house is a house divided over Alfredo (me) and Marinara (my husband). We can finally put an end to that ridiculous argument. Thanks Buca di Beppo!
Buca di Beppo’s Spicy Chicken Rigatoni makes everyone happy! Delicious grilled chicken breast and green peas with Rigatoni pasta in a spicy signature Rosa Sauce. The Rosa Sauce is a delicious blend of creamy parmesan alfredo and a slightly spicy marinara, but you can make the sauce as mild or as spicy as you’d like!
The first Buca di Beppo opened its doors in 1993 in the basement of a Minneapolis apartment building. Since then, the restaurant chain has grown to over 100 locations worldwide. They claim that their mission is to capture the fun and enthusiasm of an authentic Italian gathering along with delectable food.
Every Buca di Beppo restaurant offers an eclectic setting designed to make every occasion a party. The ambiance features large table gatherings surrounded by kitschy decorations from the “old Country” and framed, black and white photos of Italian families around the dinner table, Italian movie stars and young Italian men and women riding Vespa’s through an idyllic Italian countryside.
Their dishes are inspired by the cuisine enjoyed for generations in villages throughout Italy and are served family-style, meaning large portions shared by the entire table. Personally, this is my favorite way to dine. Whether I am out in a restaurant or entertaining at home. Nothing speaks the love language of hospitality to me, more than a large gathering of family and friends passing large platters of delicious food around the table, with copious amounts of conversation, laughter and (of course) WINE! I know that God doesn’t make mistakes, but I should have been born Italian!
For a fun Italian Restaurant experience at home, serve Buca di Beppo’s Spicy Chicken Rigatoni with The Olive Garden’s House Salad and Carrabba’s Bread Dip and Enjoy!
Ingredients
- 4 5-oz. chicken breasts
- 1 lb. of Rigatoni (Barilla pref.)
- 1 cup frozen peas, thawed
- 24 oz. can crushed tomatoes
- 16 oz. heavy cream
- 1 cup Parmesan cheese, freshly grated
- 6 TBL unsalted butter
- 2 TBL EVOO
- 2 TBL garlic, minced
- 1 TBL crushed red pepper flake (or more)
- 1 tsp. ground nutmeg
- ½ lemon, juiced
- 6 cranks of cracked black pepper
- Kosher salt
Instructions
Boil the Rigatoni in salted water to al dente instructions, according to the box. Drain, rinse under cold water and set aside.
Season the chicken breasts with salt and pepper. Using an indoor grill pan or outdoor grill, grill the chicken until cooked throughout, approx. 8 minutes per side. Set aside to rest.
Marinara Instructions:
In a small saucepan, heat 2 TBL of EVOO. Once the oil shimmers, add the garlic and stir until fragrant. Add the crushed tomatoes and red pepper flake and allow the marinara to simmer and reduce by ¼. Set aside.
Alfredo Instructions:
In a very large sauté pan, melt the butter. Once the butter has melted add the heavy cream, nutmeg, black pepper, lemon juice and parmesan cheese. Stir until the parmesan is melted.
Slice the chicken breasts into strips and add to the alfredo sauce. Add the cooked rigatoni, marinara sauce, and peas. Toss all ingredients together and remain on the heat just long enough to heat throughout.
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