Buca Di Beppo Little Hat Pasta with Spicy Chicken

"Source: Chef Vittorio Renda - Buca di Beppo"
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Ready In:




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

Questions & Replies

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  1. 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.
  2. karafoulds
    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!
  3. BNLNikki
    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!
  4. Laura Morris
    I have served this three times to my family and they haved loved it! It takes about 30-40 minutes to make. The only reason I gave it 4 stars instead of 5 is the nutrtion info states that the calories from fat are about 80%!! Maybe there is a way to make it more low fat.



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