On really busy days, I like having a repertoire of easy dinner recipes to choose from. Pasta is always a good bet, especially this recipe for chicken rigatoni in rosa sauce. I’m so excited share with you my take on this dish, inspired by the spicy chicken rigatoni from Buca di Beppo. Get ready to make this easy copycat Buca di Beppo dinner — combining tender chicken, al dente rigatoni, and a creamy rosa sauce that’ll have you reaching for seconds.
A copycat Buca di Beppo dish
If you’ve never been to Buca di Beppo, you’re missing out! Buca di Beppo, the renowned Italian eatery, has gained fame for its delectable, authentic dishes and huge portion sizes. One of my absolute favorite dishes from them is their spicy chicken rigatoni. I loved the sauce they used, and I didn’t know what it was at first. Apparently, it’s called rosa sauce.
Rosa sauce, also known as “pink sauce,” is a combination of marinara sauce and Alfredo sauce. This creamy and savory sauce offers the best of both worlds, marrying the tanginess of tomatoes with the richness of cream. So if you’re feeling like marinara is too tangy, or that Alfredo sauce is too rich, then mix them together! It’s sooooo good.
An easy peasy pasta dinner
This recipe is so easy to make and you likely already have most, if not all, of the ingredients. To make this dish, you need:
- 1.5 lbs chicken breast, diced
- 1 tbsp garlic, minced
- 1/2 tbsp crushed red pepper flakes
- 24 oz marinara sauce
- 15 oz Alfredo sauce
- 16 oz rigatoni
- 2 cups spinach
- 1/3 cup peas
- 1 tbsp butter
- salt and pepper to taste
In a large pot of salted boiling water, cook the rigatoni pasta until al dente (according to the pasta box instructions). Once it’s al dente, drain and set aside. But while your pasta is boiling, season the chicken pieces with salt and pepper. Then heat some olive oil (about 2 tbsp) over medium-high heat in a deep pot or Dutch oven. Once the oil is hot, carefully add your diced chicken breast and brown on all sides, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same pot, add the minced garlic and crushed red pepper flakes. If you want it spicier, feel free to add an additional 1/4 -1/2 tsp of the red pepper flakes. Sauté until the garlic becomes fragrant, about 30 seconds to a minute. Add the chicken back in and stir until they’re coated in the garlic and red pepper flakes.
Reduce the heat to medium-low. Add the marinara sauce and Alfredo sauce to the pot. Stir well to combine the ingredients and bring the sauce to a gentle simmer. Add the cooked rigatoni pasta to the pot and toss it in the rosa sauce until it is fully coated. Allow it to simmer for another 2-3 minutes, allowing the pasta to absorb the flavors. Then, add the butter, peas, and spinach. Carefully stir together until the butter is melted and incorporated, and the spinach has slightly wilted.
This part is optional, but feel free to sprinkle some freshly grated Parmesan cheese over the top or garnish with fresh basil leaves. Enjoy this chicken rigatoni dish!
Ingredients
- 1.5 lbs chicken breast, diced
- 1 tbsp garlic, minced
- 1/2 tbsp crushed red pepper flakes
- 24 oz marinara sauce
- 15 oz Alfredo sauce
- 16 oz rigatoni
- 2 cups spinach
- 1/3 cup peas
- 1 tbsp butter
- salt and pepper to taste
Instructions
- In a large pot of salted boiling water, cook the rigatoni pasta until al dente (according to the pasta box instructions). Once it's al dente, drain and set aside.
- But while your pasta is boiling, season the chicken pieces with salt and pepper. Then heat some olive oil (about 2 tbsp) over medium-high heat in a deep pot or Dutch oven. Once the oil is hot, carefully add your diced chicken breast and brown on all sides, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same pot, add the minced garlic and crushed red pepper flakes. If you want it spicier, feel free to add an additional 1/4 -1/2 tsp of the red pepper flakes. Sauté until the garlic becomes fragrant, about 30 seconds to a minute. Add the chicken back in and stir until they're coated in the garlic and red pepper flakes.
- Reduce the heat to medium-low. Add the marinara sauce and Alfredo sauce to the pot. Stir well to combine the ingredients and bring the sauce to a gentle simmer. Add the cooked rigatoni pasta to the pot and toss it in the rosa sauce until it is fully coated. Allow it to simmer for another 2-3 minutes, allowing the pasta to absorb the flavors.
- Then, add the butter, peas, and spinach. Carefully stir together until the butter is melted and incorporated, and the spinach has slightly wilted.
- (Optional) Feel free to sprinkle some freshly grated Parmesan cheese over the top or garnish with fresh basil leaves. Enjoy!
// ON THE SCENE
- Bottom backdrop: Replica Surfaces — Concrete
- Props: tea towel