Pasta Bravo

Bravo! Cucina Italiana Recipe

Serves 1

Pasta Bravo:
1/2 ounce olive oil
1/2 tsp garlic, chopped
2 ounces button mushrooms, sliced
3 ounces grilled chicken, sliced
6 ounces red pepper sauce
1 ounce Parmesan/Romano blend
1 tablespoon herb butter
1 pinch salt & pepper
7 ounces cooked rigatoni pasta

Roasted Pepper Sauce:
5 ounces marinara sauce
5 ounces Alfredo sauce
1 ounce roasted red pepper, drained

Herb Butter:
1 pound whole unsalted butter, room temperature
1 teaspoon garlic, chopped
1 tablespoon fresh herbs (parsley, basil, and thyme), chopped
1/2 teaspoon kosher Salt
1/4 teaspoon black pepper, ground

Roasted Pepper Sauce: Blend the Alfredo, marinara and peppers together while cold. Puree together for 40 seconds.

Herb Butter: Mix all together until smooth.

Pasta Bravo: Heat oil in a saute pan. Add the mushrooms and sear until golden brown. Add the chicken and garlic to the mushrooms, then saute. Add the red pepper sauce and cheese. Simmer. Add the herb butter and stir to incorporate. Season with salt and pepper. Drop the pasta into hot water. Drain and add hot pasta to pan and toss well. Place the pasta into a bowl.


  1. 1 Lb. unsalted butter?! Maybe it should be 1 stick?

    1. Nope,that is correct. I used to work for them. If you wqnt to use one stick cut down your other ingredients

    2. However it should be one tablespoon of the herb butter per serving

  2. Hi James. Since you worked for them...is this recipe spot on? I have been searching for a really close tasting pasta bravo sauce. It is heavenly!