Brio Tuscan Grille Pasta Fra Diavolo Recipe

    If you are a fan of spicy and creamy pasta dishes, you might have tried the pasta fra diavolo at Brio Tuscan Grille, a popular Italian restaurant chain. This dish features grilled chicken or shrimp tossed with rigatoni pasta and a roasted red pepper sauce with a kick of red pepper flakes. Unfortunately, this dish is no longer on the menu, but you can recreate it at home with this copycat recipe.

    Ingredients

        3 tablespoons olive oil

        3 to 4 tablespoons chopped garlic

        1 pound skinless, boneless chicken breast, grilled and sliced into bite-size pieces (shrimp can be substituted)

        2 teaspoons red pepper flakes or more to taste

        1 16-ounce jar roasted red peppers, roughly chopped

        3/4 cup chicken broth

        1/2 cup heavy whipping cream

        Salt and pepper, to taste

        12 ounces rigatoni pasta

        3 tablespoons butter

        1 1/2 cups sliced crimini mushrooms

        1/2 large sweet onion, diced

        Parsley, for garnish (optional)

    Directions

        In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and sauté the garlic for about a minute, stirring frequently.

        Add the chicken or shrimp and red pepper flakes and cook for another 5 minutes, stirring occasionally, until the meat is cooked through.

        Transfer the meat mixture to a plate and keep warm.

        In a blender or food processor, puree the roasted red peppers with the chicken broth until smooth.

        In the same skillet over medium heat, bring the red pepper sauce to a boil and then reduce the heat and simmer for about 10 minutes, stirring occasionally, until slightly thickened.

        Stir in the cream and season with salt and pepper to taste.

        Cook the pasta according to the package directions in a large pot of salted boiling water until al dente. Drain and return to the pot.

        In another skillet over medium-high heat, melt 2 tablespoons of butter and sauté the mushrooms and onion for about 15 minutes, stirring occasionally, until golden and tender.

        Add the remaining tablespoon of butter and olive oil and toss with the pasta.

        To serve, divide the pasta among four plates and top with the meat mixture and the red pepper sauce. Sprinkle with parsley if desired.

    This recipe is adapted from [Reddit] and [Garnish & Glaze].

Brio Tuscan Grille Pasta Fra Diavolo Recipe