Bravo! Cucina Italiana Recipe
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
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.