Romano's Macaroni Grill Penne Rustica

The sauce is the key to this recipe....HEAVY CREAM, PARMESAN CHEESE, WINE, etc. with CHICKEN & SHRIMP, cooking the penne pasta is the easy part. This recipe makes an ample amount, and too tricky for me to attempt to scale it down. I am posting it to take advantage of Recipezaar's calculations to reduce a recipe. I'm not sure how much this recipe feeds, but I am going to guess at 8-10 servings.

• Ready In: 50 mins
• Serves: 15

Ingredients

• Gratinata sauce use 4 1/2 cups

• 2  teaspoons butter
• 2  teaspoons  chopped garlic
• 1  teaspoon Dijon mustard
• 1  teaspoon dill
• 1  teaspoon  chopped rosemary
• 1  cup marsala wine
• 1⁄4 teaspoon cayenne pepper
• 8  cups heavy cream

• Penne Rustica

• 1  ounce pancetta or 1  ounce bacon
• 18  shrimp, peeled and deveined
• 12  ounces  grilled chicken breasts, sliced
• 16 -24  ounces penne pasta, cooked
• 3  teaspoons chopped pimiento
• 6  ounces butter
• 1  teaspoon  chopped shallot
• 1  pinch  salt and pepper
• 1  cup parmesan cheese
• 1⁄2 teaspoon paprika
• 6  sprigs fresh rosemary

Directions

1. For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
2. Add Marsala wine and reduce by one-third.
3. Add remaining ingredients, reduce by half of the original volume.
4. Set aside.
5. For Penne Rustica: Saute pancetta until it begins to brown.
6. Add butter, shallots, and shrimp.
7. Cook until shrimp are evenly pink but still translucent.
8. Add chicken, salt, pepper, and mix thoroughly.
9. Add gratinata sauce and 1/2 cup parmesan cheese.
10. Simmer until sauce thickens.
11. In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
12. Pour into a large casserole dish or roaster.
13. Top with remaining cheese, pimientos and sprinkle with paprika.
14. Bake at 475 degrees for 10 to 15 minutes.
15. Remove and garnish with fresh rosemary sprig.