Community Pick
Romano's Macaroni Grill Penne Rustica
photo by Ivansocal
- Ready In:
- 50mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
Gratinata sauce use 4 1/2 cups
- 3.94 ml butter
- 3.94 ml chopped garlic
- 1.97 ml Dijon mustard
- 1.97 ml dill
- 1.97 ml chopped rosemary
- 94.63 ml marsala wine
- 0.49 ml cayenne pepper
- 757.08 ml heavy cream
-
Penne Rustica
- 11.33 g pancetta or 11.33 g bacon
- 7 shrimp, peeled and deveined
- 136.07 g grilled chicken breasts, sliced
- 181.43-272.15 g penne pasta, cooked
- 5.91 ml chopped pimiento
- 68.03 g butter
- 1.97 ml chopped shallot
- 0.10 ml salt and pepper
- 94.63 ml parmesan cheese
- 0.98 ml paprika
- 2 sprig fresh rosemary
directions
- For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
- Add Marsala wine and reduce by one-third.
- Add remaining ingredients, reduce by half of the original volume.
- Set aside.
- For Penne Rustica: 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 parmesan cheese.
- Simmer until sauce thickens.
- In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
- Pour into a large casserole dish or roaster.
- Top with remaining cheese, pimientos and sprinkle with paprika.
- Bake at 475 degrees for 10 to 15 minutes.
- Remove and garnish with fresh rosemary sprig.
Reviews
-
Oh wow! I couldn't tell that this was made at home -it was exactly like the Macaroni Grill's Penne Rustica. I did make some changes though - I used proscuitto (simply b/c that's what Macaroni Grill uses) and I opted to use roasted red peppers instead of the pimento. I also added a small amount (@ 1/2 tsp garlic powder to the sauce) and some emeril's essence. Wow this was ultra yummy!
see 32 more reviews
Tweaks
-
This came delicious. I did half the sauce and only used 8 ounces of pasta. But I used the full amount of chicken and shrimp. I also added sauteed mushrooms and red onions. This recipe took me close to 2 hours to make, but it was well worth it! Next time, I'm goind to try using only 6 ounces of pasta and adding some sundried tomato and spinach. Yum!
RECIPE SUBMITTED BY
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