I had this at a church luncheon and I could not stop eating it! I had three servings!
Macaroni Grill Penne Rustica
Gratinata Sauce
2 Tbsp Butter
2 Tbsp Chopped Garlic
1 Tbsp Dijon Mustard
1 tsp Salt
1 tsp Chopped Rosemary
1 Cup Marsala Wine
1/4 tsp Cayenne Pepper
4 Cups Heavy Cream (original recipe calls for 8 cups)
Can add mushrooms if you like
Saute butter, garlic & rosemary until garlic begins to brown. Add wine and reduce by 1/3. Add remaining ingredients and reduce by 1/2 of original volume. Set aside.
Penne Rustica
1 oz Pancetta or Bacon
18 Shrimp, peeled & deveined
12 oz Grilled Chicken Breast, sliced
4 1/2 Cups of Gratinata Sauce
16 oz Penne Pasta, precooked (original recipe calls for 48 oz)
3 Tbsp Pimentos
6 oz Butter
1 Tbsp Chopped Shallots
1 Pinch of Salt & Pepper
1 Cup Parmesan Cheese
1/2 tsp Paprika
6 Sprigs of Fresh Rosemary
Saute pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper and mix thoroughly. Add gratinata sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees for 10-15 minutes. Remove and garnish with fresh rosemary sprig. Serves 6.
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