Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Penne San Remo

The Penne San Remo at Buca di Beppo Restaurant features chicken breast, artichoke hearts and sun dried tomatoes and peas tossed with pasta in a white wine cream sauce. This site has a video cooking demonstration by one of the restaurant chefs which will show you how to make this dish at home.


  • 1 pound of penne pasta, cooked
  • 1 lb boneless skinless chicken breast
  • 1 1/2 tablespoons flour
  • 2 teaspoons Italian seasoning
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 2 tablespoons fresh garlic, minced
  • 3/4 cup marinated artichokes, quartered
  • 1/2 cup green peas, cooked
  • 3/4 cup sun-dried tomato, julienned
  • 3/4 cup white wine
  • 1/2 cup heavy cream
  • 3/4 cup parmesan cheese
  • 1 pinch of salt


  1. See the video below

Serves 4