Buca Di Beppo Rigatoni Positano: A Taste of Italy at Home

The first time I walked into a Buca di Beppo, it was sensory overload in the best possible way. The boisterous atmosphere, the walls plastered with vintage photographs, the aroma of garlic and simmering tomato sauce – it was like stepping into an Italian family’s Sunday dinner. And then came the Rigatoni Positano. That perfectly al dente pasta, tossed in a vibrant sauce with tender eggplant and juicy chicken, topped with creamy mozzarella and fragrant basil… It was love at first bite. I knew I had to recreate this magic in my own kitchen, and after some searching, I found a recipe that captures the essence of that unforgettable dish. Now, I’m thrilled to share this culinary gem with you!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 8
• Yield: One large family-style dish
• Dietary Type: Not Vegetarian (Can be adapted)

Ingredients

• 1/2 ounce fresh basil, chopped
• 15 ounces marinara sauce (high-quality, your favorite brand)
• 6 ounces fresh mozzarella cheese, found in the Italian section of the market, cut into cubes
• 3 ounces Romano cheese, grated
• 3/4 lb chicken breast, cooked and sliced (about 2 breasts)
• 1 1/2 tablespoons fresh garlic, minced
• 4 1/2 ounces olive oil (extra virgin)
• 1 lb eggplant, chopped into 1-inch cubes (peeling is optional)
• 16 ounces rigatoni pasta

Equipment Needed

• Large pot for cooking pasta
• Large skillet or sauté pan
• Cutting board
• Knife
• Cheese grater
• Mixing spoon or tongs

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Drain well, reserving about 1 cup of pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium-high heat.
3. Add the chopped eggplant to the hot oil and sauté until browned and softened, about 8-10 minutes. Be sure to stir frequently to prevent burning. Don’t overcrowd the pan; if necessary, work in batches.
4. Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter.
5. Add the sliced chicken breast and marinara sauce to the skillet. Bring to a simmer, then reduce the heat to low.
6. Simmer the sauce for about 5-10 minutes, allowing the flavors to meld together. If the sauce becomes too thick, add a little of the reserved pasta water to thin it out.
7. Add the cooked rigatoni pasta to the skillet with the sauce.
8. Toss the pasta with the sauce until well coated.
9. Remove the skillet from the heat. Add the grated Romano cheese, freshly chopped basil, and fresh mozzarella cheese cubes.
10. Gently toss again to combine, allowing the mozzarella to melt slightly from the residual heat. Serve immediately!

Expert Tips & Tricks

• Eggplant Prep: Salting the eggplant before cooking can help to draw out excess moisture and prevent it from becoming soggy. Toss the chopped eggplant with salt and let it sit for about 30 minutes, then rinse and pat dry before sautéing.
• Chicken Flavor Boost: For extra flavor, marinate the chicken breast in Italian dressing or a mixture of olive oil, lemon juice, garlic, and herbs before cooking.
• Marinara Magic: If you don’t have time to make your own marinara sauce, use a high-quality jarred sauce like Rao’s or Paul Newman’s. You can also customize the sauce by adding a pinch of red pepper flakes for a little heat, or a splash of balsamic vinegar for extra depth of flavor.
• Pasta Perfection: Be sure to cook the rigatoni pasta al dente. Overcooked pasta will become mushy when tossed with the sauce.
• Cheese Considerations: For a more intense mozzarella flavor, use fresh buffalo mozzarella. If you can’t find fresh mozzarella, you can use shredded mozzarella cheese, but the texture won’t be quite the same.
• Herb Highlight: Fresh basil is essential for the authentic flavor of this dish. Don’t substitute dried basil, as it won’t have the same vibrant aroma and taste. Add the basil at the very end to preserve its freshness.
• Make-Ahead Option: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat the sauce before adding the pasta and cheese.

Serving & Storage Suggestions

Serve the Rigatoni Positano immediately for the best flavor and texture. Garnish with extra fresh basil leaves and a sprinkle of grated Romano cheese. This dish is perfect for a family-style meal or a dinner party.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. You may need to add a little water or marinara sauce to prevent the pasta from drying out.

Freezing is not recommended as the texture of the pasta and cheese may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	607 kcal	N/A
Calories from Fat	286 kcal	N/A
Total Fat	31.8 g	48%
Saturated Fat	9.1 g	45%
Cholesterol	104.2 mg	34%
Sodium	548.9 mg	22%
Total Carbohydrate	53.6 g	17%
Dietary Fiber	5.4 g	21%
Sugars	8.1 g	N/A
Protein	26.9 g	53%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Omit the chicken breast for a vegetarian version. You can add extra eggplant or other vegetables like zucchini, bell peppers, or mushrooms.
• Gluten-Free: Use gluten-free rigatoni pasta.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a spicy kick.
• Creamy Version: Stir in a dollop of ricotta cheese or a splash of heavy cream to the sauce for a creamier texture.
• Seasonal Variation: In the summer, use fresh, ripe tomatoes instead of marinara sauce. Peel and chop the tomatoes, then simmer them with the garlic and eggplant until they break down into a sauce.

FAQs (Frequently Asked Questions)

Q: Can I use dried basil instead of fresh basil?
A: While you can, fresh basil is highly recommended for the best flavor. If you must use dried, use about 1 teaspoon and add it to the sauce while simmering.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Add the cooked pasta and cheese just before serving.

Q: Can I use a different type of pasta?
A: Yes, you can use other types of pasta like penne, ziti, or rotini. Choose a pasta shape that will hold the sauce well.

Q: How do I prevent the eggplant from becoming bitter?
A: Salting the eggplant before cooking can help to draw out any bitterness. Toss the chopped eggplant with salt and let it sit for about 30 minutes, then rinse and pat dry before sautéing.

Q: Can I add other vegetables to this dish?
A: Absolutely! Feel free to add other vegetables like zucchini, bell peppers, or mushrooms.

Final Thoughts

This Rigatoni Positano is more than just a pasta dish; it’s a taste of Italy, a celebration of fresh ingredients, and a reminder of the joy of sharing a delicious meal with loved ones. I encourage you to try this recipe and bring the warmth and flavor of Buca di Beppo into your own home. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, enjoy the process of creating something delicious! Consider serving this with a crisp, refreshing Italian white wine like Pinot Grigio. Buon appetito!