Buca Di Beppo Little Hat Pasta with Spicy Chicken

Total Time
35mins
Prep 15 mins
Cook 20 mins

Source: Chef Vittorio Renda - Buca di Beppo

Ingredients Nutrition

Directions

  1. In a large sautepan, heat the olive oil over medium heat.
  2. Add the garlic and crushed red pepper cooking until aromatic, about 30 seconds.
  3. Add the chicken and saute until brown.
  4. Add broccoli, zucchini and salt; cook until tender and brown, about five minutes.
  5. Set aside.
  6. In a large pot of boiling water cook the pasta until al dente.
  7. Prior to draining the pasta, take 1/4 cup of the hot water and add it to the sauce along with the tomato.
  8. Drain the pasta very well.
  9. Place the pasta back into the pot with the sauce and the cheese.
  10. Toss very well, until the sauce is completely incorporated.
  11. Serve immediately.

Reviews

(4)
Most Helpful

Had everything on hand except the zuchinni so left out. I only added 1 teaspoon of pepper flakes and still found to be way too spicey to eat. I also added less oil as this seemed like way too much. I will try to make again maybe if my family will let me as not their favorite and they like spicey food. I even added a can of chopped tomatoes. Looks nice...sorry only two this time.

Nina W. April 14, 2011

I found this easy, inexpensive, and amazing. I have tons of zucchini and tomatos at this time of year and look for different things to do with them. I have used the sauce two more times! No one smells good after, but it is so yummy!

karafoulds September 17, 2008

Outstanding! We loved this dish! The only change I made was to cut the red pepper flakes in half(1t) and added some fresh mushrooms that I had on hand. Totally restaurant quality. This one will go into our monthly rotation. Thank you Kuntryqtpi!

BNLNikki May 02, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a