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."
photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Dimendaruff photo by Dimendaruff
photo by bheather10 photo by bheather10
Ready In:




  • 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.

Questions & Replies

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  1. jan m.
    how do you adjust this recipe to serve 6 people?
  2. jromanoski2848
    I'm having trouble with the reducing. How long should it take and on what temperature? Just a low simmer?


  1. mrodgers24
    This is utterly delicious! Plain and simple. Followed recipe exactly. Added spinach.
  2. fairestoneofall
    I found this recipe on another website and have made it several times. It is perfect and feeds quite the crowd. I always make 1.5 the sauce then split it and put one casserole in the freezer for later since it's so time consuming. LOVE IT THOUGH!!
  3. Anna L.
    Delicious! I used bacon and shrimp only and cut the pimentos. Takes some patience to reduce the cream... but completely worth it in the end. I also subbed bowties instead of penne. Yum
  4. newlywedws
    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!
  5. Mom of 3 hungry boys
    I also made this for my BF and it was way too heavy. So this time I am cutting down on the butter and cream. I also tossed some fresh spinach into it and YUMMY.


  1. vp82928
    This recipe is time consuming, but well worth it. I cook for a group of church deacons once a month. I tried this recipe and received rave reviews. The flavor was spot on. I did however replace pimentos with sundried tomatoes in olive oil. I am cooking it again tonight for the family. Loved it!!!
  2. Cupcake kid
    My boyfriend made this recipe tonight and I must say. Never NEVER use milk instead of cream. And remember to put corn starch in cold water and mix it before you add it to the sauce. *sigh* I apologize for such a travesty in the name of this great recipe.


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