Macaroni Grill Penne Rustica
Gratinata Sauce
1 tbsp butter
1 tsp chopped garlic
½ tsp Dijon mustard
½ tsp salt
½ tsp chopped rosemary
½ c Marsala wine
⅛ tsp cayenne pepper
2 c half and half cream
Penne Rustica
½ oz pancetta, prosciutto or bacon, chopped
10 shrimp, peeled and deveined
6 oz grilled chicken breast, sliced
2 c Gratinata Sauce
24 oz penne pasta, precooked
1 ½ tsp pimientos
3 tbsp butter
½ tsp chopped shallots
pinch salt and pepper
½ c parmesan cheese
¼ tsp paprika
2 sprigs fresh rosemary (optional)
Gratinata Sauce: Sauté butter, garlic, and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.
Penne Rustica: Sauté pancetta until 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 ¼ c 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 pimientos and HOOKERWHORESLUT with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig (optional).
2 servings.