Best 7 Buca Di Beppos Baked Penne Recipes

BUCA DI BEPPO PENNE SAN REMO RECIPE

Steps:

• Preheat oven to 400°F.
• Prepare pasta according to package directions. Drain. Set aside.
• Place flour, Italian seasoning and black pepper in a bowl. Mix well.
• Dip chicken breasts in flour mixture. Turn to coat both sides.
• Place a pan, large enough to hold the chicken breasts laying flat, on the stovetop over medium high heat.
• Add butter. Heat until butter melts and is hot but not burning.
• Carefully add chicken breasts.
• Quickly sear breasts until they are lightly browned, about 1 minute. Turn and sear other side.
• Remove from pan and place on a baking sheet.
• Place in preheated oven. Cook until just done, about 15 minutes. Make sure they are done to an internal temperature of 165°F but do not overcook - they will cook a bit more when preparing the dish.
• Remove from oven.
• When cooled slightly, enough to touch, slice breasts onto 1/4-inch strips. Set aside.
• Wipe out cooled pan with a paper towel.
• Place on the stovetop over medium high heat.
• Add 2 - 3 tablespoons olive oil. Heat until oil is hot and shimmering.
• Carefully add chicken breasts, artichokes and 1/2 sun-dried tomatoes. Cook, stirring occassionally, until artichokes start to color, about 1 - 2 minutes.
• Add 1 tablespoon garlic. Continue to cook and stir for about 1 minute.
• Carefully pour in white wine. Stir and scrape bottom to deglaze the pan. Cook for about 1/2 minute.
• Add in Alfredo sauce. Stir to melt and combine.
• Add in peas. Stir to combine.
• Add in prepared pasta. Stir to combine and heat through.
• Taste. Add salt and pepper, to taste.
• Turn out into a serving bowl or onto individual serving plates, making sure to divide the chicken pieces evenly.
• Serve hot.

BUCA DI BEPPO PENNE CARDINALE

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.

BUCA DI BEPPO'S BAKED PENNE RECIPE

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 RIGATONI POSITANO (COPYCAT)

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.

BUCA DI BEPPO MARINARA SAUCE

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.

PENNE SAN REMO (INSPIRED BY BUCA DI BEPPO)

Steps:

• Cook Penne pasta according to packaging instructions (add salt.) Drain and set aside.
• Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.) Cut the chicken breast in half, length wise.
• For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture.
• In a large skillet, over medium heat, heat olive oil and butter then sauté the chicken on both sides, 3-5 minutes per side or until it turns golden brown.
• Remove the chicken from the pan and slice chicken into thin, bite-sized pieces about (3/8" thick.) Set aside. Remove as much of the cooked oil from the skillet and replace with fresh olive oil reserved for the sauce.
• Add minced garlic, sun-dried tomatoes, and artichokes. Stir for about 2 minutes.
• Sprinkle the pan with the flour reserved for thickening the sauce. Stir until all ingredients are covered with flour, about 30 seconds.
• Add the white wine and bring it to a boil. Once boiling, lower the heat to low medium and simmer for 2-3 minutes.
• When much of the wine has evaporated or the sauce starts to thicken,raise the heat to medium and add the cream and stir for 30-45 seconds until well incorporated.
• Add the parmesan cheese and stir to incorporate all the ingredients (cheese melts into the sauce).
• Add the green peas and stir for about three minutes.
• Add the sliced chicken and the pasta to the pan and mix with the sauce. Make sure the pasta is thoroughly coated with the sauce. Enjoy.

BUCA DI BEPPO PENNE CALABRESE

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.