From the menu of … Artuzzi’s in Alpharetta

A: Perhaps one reason Nguyen has struggled to duplicate this recipe is that it’s not just one sauce but several that make up the dish. Eric Hickman, chef at Artuzzi’s Alpharetta location, was pleased to supply a simplified version of the recipe including directions for a few homemade components.

It would take a whole page of the Food section to include recipes for everything in the dish. Their Alfredo sauce alone has more than 20 ingredients. For this simplified version, he suggests purchasing an Alfredo sauce or preparing one from your own recipe.

At Artuzzi’s, you can customize this dish with the pasta of your choice: white-flour or whole-wheat penne, fettuccine, spaghettini, linguine, farfalle or cavatappi. Hickman suggests trying spaghettini or cavatappi. For the photo, cavatappi was used.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.

Artuzzi’s Chicken Rosetti

Hands on: 20 minutes

Total time: 40 minutes

Serves: 4

1/4 cup chopped sundried tomatoes

1 pound pasta

3/4 pound roasted boneless, skinless chicken breast, diced

2 1/4 cups Pomodoro Sauce (see recipe), divided

1 cup Alfredo sauce

1 cup Roasted Mushrooms (see recipe)

5 tablespoons pesto, divided

In a small liquid measuring cup, reconstitute tomatoes by covering with warm water and allowing to sit 20 minutes. Drain off liquid and reserve softened tomatoes.

Cook pasta according to package directions until al dente.

While pasta is cooking, in a large skillet or saucepan, combine chicken, 2 cups Pomodoro Sauce, Alfredo sauce, mushrooms, softened tomatoes and 4 tablespoons pesto. Heat 5 minutes or until everything is heated through. Keep warm. When pasta is ready, drain and add pasta. Toss and heat 2 minutes more, then divide mixture between four serving plates.

Divide remaining 1/4 cup Pomodoro Sauce between dishes. Divide remaining tablespoon pesto between dishes and serve immediately.

Per serving: 1,125 calories (percent of calories from fat, 44), 46 grams protein, 115 grams carbohydrates, 8 grams fiber, 55 grams fat (14 grams saturated), 90 milligrams cholesterol, 2,692 milligrams sodium.

Artuzzi’s Pomodoro Sauce

Hands on: 5 minutes

Total time: 30 minutes

Makes: 3 1/2 cups sauce

1/2 cup extra-virgin olive oil

2 tablespoons chopped fresh garlic

1 (14-ounce) can tomato puree

1 (14-ounce) can peeled tomatoes

1 cup water

1 tablespoon salt

1 teaspoon pepper

2 tablespoons chopped fresh basil

In a large saucepan, heat olive oil and garlic over medium heat and cook until garlic is fragrant, about 1 minute. Add tomato puree, peeled tomatoes, water, salt and pepper. Simmer 20 minutes. Add basil and simmer 2 minutes. Remove from heat. Use immediately or cool and store in refrigerator for up to 5 days.

Per 1/2-cup serving: 178 calories (percent of calories from fat, 75), 2 grams protein, 10 grams carbohydrates, 1 gram fiber, 16 grams fat (2 grams saturated), no cholesterol, 1,263 milligrams sodium.

Artuzzi’s Roasted Mushrooms

Hands on: 10 minutes

Total time: 20 minutes

Makes: 2 cups (1/4 cup serving)

1 pound sliced button mushrooms

1 pound sliced baby portobello mushrooms

1/2 cup olive oil

1 clove garlic, chopped

1 1/2 teaspoons kosher salt

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

1/4 teaspoon white pepper

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine button mushrooms, portobello mushrooms, olive oil, garlic, salt, thyme, oregano, black pepper and white pepper. Toss well. Arrange mushrooms in a single layer on prepared baking sheet and roast 10 minutes or just until beginning to brown. Stir once during cooking. Remove from oven and use immediately or cool and store in refrigerator for up to 3 days.

Per 1/4-cup serving: 149 calories (percent of calories from fat, 79), 2 grams protein, 6 grams carbohydrates, 2 grams fiber, 14 grams fat (2 grams saturated), no cholesterol, 357 milligrams sodium.