Ingredients: |
Ingredients: Gratinata sauce:
1 teaspoon butter
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon dill
1/2 teaspoon chopped rosemary (optional - I love the taste but don't like eating Rosemary)
1 cup marsala cooking wine or dry white wine
1/8 teaspoon cayenne pepper
4 cups heavy cream
Penne Rustica:
1/2 ounce pancetta or bacon (I used an ounce which was 1 strip of bacon for me)
1 pound raw shrimp, peeled and deveined
6 ounces grilled chicken breasts, sliced (1 large breast or 2 small) OR shredded rotisserie chicken
16 ounces penne pasta, cooked
3 Tablespoons butter
1 small chopped shallot
Salt and pepper to taste
1/2 cup parmesan cheese
1/4 teaspoon paprika
Roasted Bell Peppers
(optional) 3 sprigs fresh rosemary (for garnish)
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Directions: |
Directions:For Gratinata Sauce:
Saute butter, garlic, and rosemary until garlic begins to brown.
Add wine and reduce by one-third.
Add remaining ingredients, reduce by half of the original volume. Set aside.
For Penne Rustica:
Saute pancetta or bacon 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 1/4 cup parmesan cheese. Simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with the cooked pasta. Pour into a large casserole dish or roaster.
Sprinkle with 1/4 cup more parmesan cheese and sprinkle with paprika. Top with bell pepper in slices.
Bake at 475 degrees for 10 to 15 minutes.
Remove and garnish with fresh rosemary sprig. |
This recipe for MACARONI GRILL'S PENNE RUSTICA is from