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| Macaroni Grill's Penne Rustica |
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| For gratinata sauce : |
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| 2 Tbs |
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butter |
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| 2 Tbs |
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chopped garlic |
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| 1 Tbs |
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Dijon mustard |
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| 1 tsp |
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salt |
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| 1 tsp |
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chopped rosemary |
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| 1 cup |
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marsala wine |
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| ¼ tsp |
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cayenne pepper |
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| 8 cups |
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heavy cream |
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| For penne rustica |
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| 1 oz |
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pancetta or bacon |
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| 18 |
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shrimp, peeled, deveined |
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| 12 oz |
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grilled chicken breast, sliced |
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| 4 ½ cups |
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Gratinata Sauce, from the above |
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| 48 oz |
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precooked penne pasta |
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| 3 Tbs |
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pimentos |
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| 6 oz |
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butter |
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| 1 Tbs |
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chopped shallots |
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| 1 pinch |
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salt, or to taste |
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| 1 pinch |
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freshly-ground black pepper, or to taste |
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| 1 cup |
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grated Parmesan cheese |
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| ½ tsp |
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paprika |
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| 6 sprigs |
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fresh rosemary |
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| For the Gratinata Sauce: |
| 1 |
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. |
| For the Penne Rustica: |
| 1 |
Sauté 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 ½ cup of parmesan cheese and simmer until sauce thickens. |
| 2 |
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°F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprigs. |
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| Servings: 6 |
| Yield: 6 servings. |
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| Recipe Type |
| Main Dish, Pasta, Copycat |
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