Buca Di Beppos Baked Penne Recipes

Steps:

• Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
• Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
• Portion the drained quartered artichoke hearts to 10 ounces.
• In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
• Saute for 3-4 minutes, until the garlic and onions are slightly browned.
• Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
• Deglaze the pan with white wine.
• Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.
• Toss with the cooked penne and then the romano cheese.

Steps:

• Reheat cooked penne for 10 seconds and drain. Toss pasta with marinara, 1 ounce Romano, 3/4 of the shredded mozzarella/provolone mixture, sausage cooked and sliced, and 3/4 of the pepperoni sliced and cut into quarters. Reserve 1/4 pepperoni for garnish. Place in baking dish. Sprinkle remaining pepperoni over the top along with the remaining shredded cheese and 1 ounce Romano. Bake at 500 degrees for 10 to 12 minutes until top becomes golden brown. This recipe yields 4 to 6 servings.

Steps:

• In a large, deep skillet, heat olive oil and add sausage. Brown well, breaking up meat as it cooks. Add garlic and cook until golden brown. Add escarole, tomatoes, crushed red pepper flakes and salt. Saute for a few minutes. Add chicken stock. Cook for about 15 minutes.
• Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain well and add to skillet. Sprinkle with cheese and toss well. Place on a serving platter and garnish with ricotta salata cheese.
• Serve immediately.