Prep 25 mins
Cook 20 mins
This is another easy, but yummy copycat recipe from one of my favorite restaurants!
Make and share this Buca Di Beppo Macaroni Rosa (Copycat) recipe from Food.com.
- 226.79 g macaroni, cooked
- 85.04 g olive oil
- 226.79 g mushrooms, quartered
- 170.09 g cooked chicken breast strips
- 85.04 g peas
- 453.59 g marinara sauce
- 170.09 g cream
- 170.09 g broccoli, buds
- 28.34 g basil, for brushetta mix
- 3.69 ml salt, for brushetta mix
- 56.69 g olive oil, for brushetta mix
- 3.69 ml fresh ground black pepper, for brushetta mix
- 56.69 g garlic, peeled chopped for brushetta mix
- 113.39 g red onions, for brushetta mix
- 453.59 g roma tomato, for brushetta mix
- 158.51 ml grated romano cheese
- Add all the ingredients together listed for brushetta. Set aside.
- Heat olive oil in a large sauté pan.
- Add mushrooms and chicken tenders. Sauté until chicken starts to brown along the edges.
- Add marinara and cream and reduce by a third.
- Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella).
- Drop macaroni and broccoli buds in boiling water for three seconds.
- Drain and toss in sauce along with Romano cheese and serve on a large platter.
3 Stars, excellent restaurant-quality taste, but ingredients listing and directions need improvement. If begin with cooked chicken tenders, the chicken would be way overcooked by serving time; restaurant's version of recipe given to Sun Times newspaper October 14, 1998 (http://www.suntimes.com/recipes/pasta/47761,macaronirosa.recipe#) clarifies preparation of ingredients, and pares down amounts for brushetta to amount actually needed for the recipe. After adding in marinara sauce and cream, this should be brought just to a boil and then lowered to a simmer and covered for about 10 minutes to help the sauce reduce by a third efficiently. I lowered fine mesh colander with pasta and broccoli into boiling water for 3 seconds, allowing me to remove all completely for final draining. This was so good I will experiment with more diet-conscious versions, but if they aren't as good, I guess I'll just have to make an exception! By the way, my photo shows the entire recipe, piled on a 12" x 12" plate -- does that look like just 2 servings to you??? This amount is what the restaurant calls a small order for 2 (maybe 3) people, but this will feed at least 5 people. I'm more likely to increase the proportion of chicken next time, since I can't eat all that pasta. Because I had 8 ounces of farfalle pasta on hand, that's what I used, I think it looks a tad fancier, somehow. Thanks for posting, Cook4_6. Made for 1-2-3 Hit Wonders.
I love this recipe! I found it online and the recipe I use is slightly different. First, the restaurant used the type of pasta that looks like a cork screw but is hollow (kind of like a penne twisted). I can't remember the name, but I have found it in the grocery store. Also, instead of making your own bruschetta, I buy a 4oz little tub of it (found near refrigerated pastas and sauces). I also use heavy cream. I have made this several times and everyone agrees it tastes identical to the restaurant's recipe. Unfortunately, Buca Di Beppo no longer serves this dish, so I am very glad I can still enjoy it.
EXCELLENT. The flavors are SO yummy, the prep so easy. Enjoying the one seving we had leftover as lunch right now. Last night I served it with angel hair pasta (DH will only eat angel hair) and made macaroni for lunch. I much prefer the macaroni. Made as described, served with garlic bread (topped with the leftover bruschetta). Thanks for posting a real winner!