Buca Di Beppo Little Hat Pasta with Spicy Chicken

READY IN: 35mins
Recipe by Punky Julster

Source: Chef Vittorio Renda - Buca di Beppo

Top Review by Nina W.

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.

Ingredients Nutrition


  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.

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