I'll show you how to make restaurant-quality Pasta Bravo with perfectly al dente farfalle pasta, grilled chicken breast, and a signature sun-dried tomato cream sauce. Start by sautéing minced garlic in extra virgin olive oil at 325°F for exactly 3 minutes to create the aromatic foundation. You'll need tipo 00 flour for fresh pasta, San Marzano tomatoes, heavy cream (36-40% fat), and precisely measured fresh herbs. Master these foundational elements to reveal the dish's Mediterranean-inspired complexity.
What Makes Pasta Bravo Special
Pasta Bravo stands out through its signature combination of al dente farfalle pasta, grilled chicken breast, and a rich sun-dried tomato cream sauce. I've found that the unique flavor profile comes from the careful balance of sweet and tangy elements, where sun-dried tomatoes provide concentrated umami notes while heavy cream adds luxurious smoothness.
The dish's vibrant colors reflect its Mediterranean inspiration – golden-seared chicken, burgundy tomatoes, and emerald basil create an appetizing presentation. What sets this recipe apart is the precise 3-minute sauté of minced garlic in extra virgin olive oil at exactly 325°F, which creates the aromatic foundation. I make certain the farfalle maintains its characteristic texture by cooking it exactly 11 minutes, then finishing it in the sauce for ideal starch integration.
Essential Ingredients You'll Need
I'll walk you through the essential ingredients needed for an authentic Pasta Bravo dish, starting with 1 pound of fresh fettuccine pasta made from tipo 00 flour and farm-fresh eggs. The sauce base requires 8 ounces of heavy cream, 4 tablespoons of unsalted butter, and 2 ounces of high-quality white wine, while the aromatics include 3 cloves of minced garlic and 1 small diced shallot. For the signature herb blend, you'll need 2 tablespoons of fresh chopped basil, 1 tablespoon of fresh thyme, and 1 teaspoon of cracked black pepper.
Fresh Pasta Components
When making fresh pasta from scratch, you'll need just four fundamental ingredients: 250g "00" grade soft wheat flour (or all-purpose flour), 3 large room-temperature eggs, 1/4 teaspoon fine sea salt, and if needed, 1-2 teaspoons of extra virgin olive oil.
I recommend weighing the flour precisely rather than using volume measurements to guarantee consistent results. The eggs should weigh approximately 55-60g each, providing the perfect protein content for ideal gluten development. While traditional fresh pasta doesn't require olive oil, I'll add it if the dough feels too dry or I'm making certain pasta types like linguine or fettuccine. The salt enhances the pasta's flavor and strengthens the gluten structure, though some purists omit it entirely from their dough.
Herbs and Seasonings
Beyond the basic pasta dough, the right combination of herbs and seasonings transforms this dish into something extraordinary. I recommend starting with 2 tablespoons of finely chopped fresh basil, 1 tablespoon of oregano, and 1 teaspoon of thyme as your primary herb combinations. To achieve ideal seasoning balance, incorporate 11⁄2 teaspoons of kosher salt, 1⁄2 teaspoon of freshly ground black pepper, and 1⁄4 teaspoon of red pepper flakes.
For an elevated flavor profile, I'll have you add 2 cloves of minced garlic and 1 tablespoon of extra virgin olive oil to bloom the herbs. If you're seeking additional depth, include 1⁄2 teaspoon of dried marjoram and a pinch of fresh rosemary. These aromatics should be added during the final 2-3 minutes of cooking to preserve their volatile oils.
Sauce Base Items
To create the foundation of this distinctive sauce, you'll need 28 ounces of San Marzano whole peeled tomatoes, 1 cup of heavy cream, and 1/2 cup of unsalted butter.
I recommend using San Marzano tomatoes specifically because their low acidity and natural sweetness create an ideal base for this sauce type, which falls between a traditional marinara and a vodka cream sauce. The heavy cream's fat content (36-40%) provides the best richness and emulsification properties needed for the sauce's signature velvety texture. When combined with unsalted butter, these base ingredients establish a well-balanced flavor profile that's simultaneously rich and bright. I've found that using lower fat alternatives or different tomato varieties greatly alters the sauce's characteristic smoothness and depth.
Step-by-Step Cooking Instructions
I'll walk you through the foundational prep steps that guarantee Pasta Bravo's success. First, measure all ingredients using a digital scale for precision, with pasta at 454g, vegetables julienned to 1/8-inch thickness, and proteins cubed to 3/4-inch dimensions. You'll need to maintain precise temperature control throughout cooking, starting with bringing 4 quarts of water to a rolling boil (212°F/100°C) for the pasta, while simultaneously preheating your sauté pan to medium-high heat (375°F/190°C) for the remaining components.
Basic Ingredient Prep Steps
Preparing ingredients properly guarantees the best possible results for this classic pasta dish. I'll walk you through the essential ingredient selection and preparation techniques you'll need before starting.
- Measure out 16 oz (454g) of dried penne pasta and bring it to room temperature. Sort through and discard any broken pieces.
- Dice 2 medium yellow onions (approximately 2 cups) into uniform 1/4-inch pieces using a sharp chef's knife.
- Mince 4 large garlic cloves (about 2 tablespoons) finely, avoiding any bruising of the cells that can lead to bitterness.
- Remove stems from 2 bunches of fresh basil (about 2 cups loosely packed), stack the leaves, and chiffonade into thin ribbons approximately 1/8-inch wide.
Timing And Heat Control
Since precise timing and temperature control are essential for this dish, let's start with bringing 4 quarts of water to a rolling boil over high heat (450°F/232°C) in a 6-quart stockpot.
I'll guide you through the critical timing techniques for perfect pasta. Once boiling, add 2 tablespoons of kosher salt and reduce heat to medium-high (375°F/190°C). Add pasta and set timer for 9 minutes exactly. At the 7-minute mark, begin heat adjustments by lowering to medium (350°F/177°C).
Meanwhile, in a separate sauté pan, maintain steady medium heat for your sauce components. You'll need to synchronize the sauce reduction with the pasta's doneness. When pasta timer hits 9 minutes, immediately test for al dente texture. If needed, allow 30-second increments of additional cooking time.
Recipe Tips and Variations
While this classic pasta dish is delicious as written, you can customize it with several variations to match your preferences. I've found that experimenting with different pasta types and flavor combinations can transform this recipe into countless exciting dishes.
- Substitute penne rigate with orecchiette or fusilli to better capture the sauce in their ridges and curves
- Add 4 oz of pancetta, rendered until crisp, for a deeper umami flavor profile
- Incorporate 8 oz of sautéed cremini mushrooms with 1 tsp fresh thyme for an earthier variation
- Transform it into a seafood version by adding 12 oz of garlic-sautéed shrimp and a pinch of red pepper flakes
For a lighter version, I recommend using whole wheat pasta and increasing the ratio of vegetables to pasta by 25%.
Storing and Reheating Guidelines
To maximize the longevity of your Pasta Bravo leftovers, store them in an airtight container in the refrigerator for up to 3 days. For ideal freshness, I recommend allowing the pasta to cool completely before refrigerating to prevent condensation from forming inside the container.
For freezing options, portion the pasta into individual servings using freezer-safe containers or heavy-duty freezer bags. The dish will maintain its quality for up to 2 months when frozen at 0°F (-18°C). When ready to eat, thaw overnight in the refrigerator.
To reheat, transfer your portion to a microwave-safe dish and heat at 50% power in 30-second intervals, stirring between each interval. Alternatively, reheat in a skillet over medium-low heat, adding 1-2 tablespoons of water to restore the sauce's consistency.
Perfect Wine Pairings and Serving Suggestions
Looking to elevate your Pasta Bravo experience? I've carefully selected wine pairings and serving suggestions that'll complement this dish's rich flavors. For ideal presentation, serve in pre-warmed bowls at 145°F (63°C).
- Pair with a medium-bodied Sangiovese or Chianti Classico (13.5-14% ABV) – their bright acidity cuts through the creamy sauce while dark fruit notes enhance the dish's savory elements
- Consider a crisp Verdicchio dei Castelli di Jesi (12-13% ABV) if you prefer white wine; its mineral notes balance the pasta's richness
- Serve family-style in a 12-inch shallow ceramic bowl, garnished with fresh basil chiffonade and shaved Parmigiano-Reggiano
- Present accompanying wine at proper serving temperatures: reds at 60-65°F (15-18°C), whites at 45-50°F (7-10°C)
Conclusion
I'm confident you'll find this perfectly prepared pasta dish to be a pleasing addition to your culinary repertoire. When properly plated and paired with a crisp Pinot Grigio at precisely 45°F, Pasta Bravo becomes an elegant entrée suitable for any sophisticated soirée. Store any remaining portions in an airtight container at 40°F for up to 48 hours, ensuring the al dente texture and rich flavors remain intact.