Best 3 Buca Di Beppo Macaroni Rosa Copycat Recipes

Are you searching for the perfect copycat recipe to recreate the delightful Buca di Beppo Macaroni Rosa at home? Look no further! This article offers a comprehensive guide to help you create a delicious and authentic version of this classic Italian pasta dish. Whether you're a seasoned cook or just starting your culinary journey, we've got you covered. So, let's embark on a flavor-filled adventure as we explore the secrets behind this irresistible pasta delicacy.

Let's cook with our recipes!

BUCA DI BEPPO MACARONI ROSA (COPYCAT)

Buca Di Beppo Macaroni Rosa (Copycat) image

Make and share this Buca Di Beppo Macaroni Rosa (Copycat) recipe from Food.com.

Provided by Cook4_6

Categories Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces macaroni, cooked
3 ounces olive oil
8 ounces mushrooms, quartered
6 ounces cooked chicken breast strips
3 ounces peas
16 ounces marinara sauce
6 ounces cream
6 ounces broccoli, buds
1 ounce basil, for brushetta mix
1/4 tablespoon salt, for brushetta mix
2 ounces olive oil, for brushetta mix
1/4 tablespoon fresh ground black pepper, for brushetta mix
2 ounces garlic, peeled chopped for brushetta mix
4 ounces red onions, for brushetta mix
1 lb roma tomato, for brushetta mix
2/3 cup grated romano cheese

Steps:

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.

Nutrition Facts : Calories 1975, Fat 118.3, SaturatedFat 34.4, Cholesterol 202.1, Sodium 2421.3, Carbohydrate 164.6, Fiber 20.8, Sugar 41, Protein 69.9

BUCA DI BEPPO'S MACARONI ROSA RECIPE

Buca Di Beppo's Macaroni Rosa Recipe image

Provided by á-174942

Number Of Ingredients 10

Ingredients

1 3/4 pounds cooked macaroni
3 ounces olive oil
8 ounces mushrooms quartered
6 ounces cooked chicken tenders
3 ounces peas
16 ounces marinara sauce
6 ounces cream
6 ounces broccoli buds
4 ounces bruschetta mix (tomatoes, onions and basil)
2/3 cup grated Romano cheese

Steps:

Heat olive oil in a large saute pan. Add mushrooms and chicken tenders. Saute until chicken starts to brown along the edges. Add marinara and cream and reduce by a third. Add bruschetta mix and peas. Cook for three minutes. 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. This recipe yields ?? servings.

BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)

Buca Di Beppo Porchetta Rustica (Copycat) image

I love food from Buca and found this on channel 3 news website. I cannot wait to make it at home to see if it as fabulous as it is in the restaurant! Serve it up with Garlic Mash.....yum!

Provided by Cook4_6

Categories Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 -2 1/2 lbs pork loin
1 ounce olive oil
1/4 tablespoon salt
1/4 tablespoon pepper
1 tablespoon rosemary
2 tablespoons butter
2 tablespoons shallots, chopped
6 ounces red wine
4 teaspoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons filberts, toasted*
4 tablespoons blueberries
2 tablespoons capers

Steps:

Place the pork loin in baking pan, fat side down.
Combine salt, pepper and rosemary in small bowl.
Rub pork with olive oil, then season both sides with seasoning mixture.
Bake pork loin, fat side up, in a 350° convection oven with the wind on.
Rotate pork after 30 minutes.
Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
Add shallots and sauté until they are translucent.
Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
Slice pork approximately 3/8 of an inch thick or to your desired portion size.
Transfer pork to plate and ladle sauce over meat.
Serve with roasted vegetables and enjoy!
*You can substitute toasted pecans if filberts or hazelnuts are not available to you.

Nutrition Facts : Calories 457.2, Fat 31.5, SaturatedFat 10.6, Cholesterol 100.9, Sodium 469.6, Carbohydrate 6.2, Fiber 0.7, Sugar 3.9, Protein 30.8

Tips:

Use high-quality ingredients for the best flavor. Fresh vegetables, flavorful cheese, and a good quality olive oil will make a big difference in the final dish.
Don't overcrowd the pan when cooking the vegetables. If you add too many vegetables at once, they will not cook evenly and will become mushy.
Cook the pasta according to the package directions. Al dente pasta is the best choice for this dish, as it will hold its shape and not become too soft.
Don't overcook the sauce. The sauce should be creamy and slightly thickened, but not too thick. Overcooked sauce will be gluey and unappetizing.
Serve the pasta immediately after it is cooked. This dish is best when it is served hot and fresh.

Conclusion:

Buca di Beppo Macaroni Rosa is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. With its creamy sauce, flavorful vegetables, and tender pasta, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy pasta recipe, give Buca di Beppo Macaroni Rosa a try. You won't be disappointed!