190 voters

Bertucci's Recipes

Updated June 8, 2017 309 votes 190 voters 49.0k views10 items

Bertucci's recipes, a helpful guide to preparing your favorite dishes from the Bertucci menu at home. These copycat recipes are typically not based on exactly the method used at Bertucci, but are modeled closely on the flavor and texture of Bertucci's food, making it easier than ever to bring these great tastes to your house for cheap.

From the cheesy biscuits at Red Lobster to the amazing sauces at Buffalo Wild Wings, it's always tempting to go out for a delicious treat at one of the numerous chain and franchise restaurants dotting the landscape. But eating out at restaurants all the time can be a costly proposition. Not to mention the fact that, at restaurants, you have no portion control, and can't alter the recipes, ingredients or style of cooking to suit your own taste.

The first Bertucci's opened in 1981 in Somervilla, MA, founded by Joe Crugnale, an immigrant from Sulmona, Italy. He picked the name out of an in-flight magazine and called his first restaurant Bertucci's Brick Oven Pizza. By 1986, the chain had 20 locations around New England. In the 1990s, Bertucci's expanded its menu to include pasta, sandwiches, meat and seafood dishes, and a variety of seasonal specialties.

Making Bertucci's recipes in your home gives you all of these options, while saving you money, and providing the same great diversity and taste that you'd find at your favorite casual dining spot. This list collections the best copycat Bertucci's recipes from around the Web.

What are some of Bertucci's popular recipes? Take a look at this list and see for yourself.
  • 1

    Roasted Zucchini

    Photo: Wikimedia Commons / CC-BY

    Zucchini 2.5 lbs
    Extra-Virgin Olive Oil 4 fluid oz
    Garlic, chopped 1 tbsp
    Sea Salt 2 tsp
    Crushed Red Pepper ½ tsp

    Balsamic Reduction ½ cup (See Step 2)
    Mint Leaves 6-8 (optional)

    - Preheat oven at 425° F.
    - In a small sauce pan, bring 1 cup of balsamic vinegar to a boil
    - Boil it over high heat until reduced by half.
    - Cool and set aside.
    - Wash and dry the zucchini.
    - Trim the ends then slice into 3/8-inch-thick rounds.
    - Place the zucchini in a large bowl, add oil, garlic, salt and crushed red pepper.
    - Toss well.
    - Arrange the zucchini slices in a single layer on a large baking sheet and roast until the edges start to brown, about 20 minutes.
    - Let cool on the baking sheet at room temperature.
    - Place the zucchini in a serving platter
    - Drizzle with the balsamic reduction and decorate with mint leaves.
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  • 2

    Rigatoni Abruzzi

    32 oz. of garlic and onion spaghetti sauce (prepare from scratch or use store bought brand)
    Half tbsp. crushed red pepper
    One tsp. sugar
    One onion, diced
    Two tbsp. olive oil
    Two cloves of garlic, crushed
    Half tsp. dried oregano
    Half tsp. fresh basil, chopped
    Half tsp. parsley, fresh or dried
    One jar roasted red peppers, chopped
    Four sweet Italian sausages
    One box penne pasta (or your favorite pasta)
    Parmesan cheese

    - Heat a non-stick skillet over low heat.
    - Add two tablespoons of olive oil to the pan and add diced onion.
    - Cover the pan with a lid. Stir occasionally.
    - Once the onions are soft and almost transparent, add to the recipe.
    - Add Italian sausage to a frying pan and sauté for approximately six minutes on each side.
    - The sausages should be brown in color.
    - Add about two tablespoons of water to the pan and cover for an additional six minutes to finish cooking.
    - Set sausages aside to cool while you finish sweating the onions.
    - Slice the sausage when cooled.
    - In a large saucepan combine spaghetti sauce with red pepper flakes, sugar, garlic, oregano, parsley and basil and bring to boil.
    - Add sweated onions to the mixture and stir to combine.
    - Reduce heat to low.
    - Add the red peppers and sausage to the pot and simmer on low for an additional twenty to 30 minutes.
    - Cook pasta as directed on the box with an additional dash of salt and olive oil.
    - Pour the sauce over the pasta and garnish the Rigatoni Abruzzi with a generous potion of Parmesan cheese.
    - Serve with a tomato and mozzarella Caprese salad and fresh baked garlic bread.
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  • 3

    Insalata Caprese

    Beefsteak Tomatoes 2 lbs (about 4 large)
    Fresh Mozzarella 1 lb
    Fresh Basil 1/4 cup, packed
    Arugola Leaves 1/4 cup, packed
    Dried Oregano, crumbled 1/4 tsp
    Extra-Virgin Olive Oil 3 tbsp
    Sea Salt to taste
    Freshly Ground Black Pepper to taste

    - Wash the basil and arugola well and spin dry.
    - Slice the tomatoes and the mozzarella ½ inch thick.
    - On a large platter, arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them.
    - Sprinkle salad with oregano and arugula and drizzle with oil.
    - Season salad with salt and pepper.
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  • 4

    Roasted Eggplant

    Photo: Wikimedia Commons / CC-BY

    1 large eggplant
    3 tablespoons extra virgin olive oil
    salt and pepper to taste
    2 tablespoons fresh lemon juice

    - Preheat the oven to 400 degrees F (200 degrees C).
    - Line a baking sheet with parchment paper or lightly grease.
    - Slice the eggplant in half lengthwise.
    - Cut each half into quarters lengthwise.
    - Cut each of those in half to make two shorter quarters.
    - Place the eggplant onto the baking sheet with the skin side down.
    - Brush each piece with olive oil and season with salt and pepper.
    - Roast in the preheated oven until softened and golden brown, 25 to 30 minutes.
    - Remove from the oven and sprinkle with lemon juice.
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