Name: Macaroni Grill Penne Rustica
Ingredients: 2 teaspoon butter; 2 teaspoon garlic, chopped; 1 teaspoon Dijon mustard; 1 teaspoon salt; 1 teaspoon rosemary, chopped; 1 cup Marsala wine; 1/4 teaspoon cayenne pepper; 8 ounce heavy cream; 1 ounce pancetta or bacon; 18 shrimp, peeled and deveined; 12 ounce grilled chicken breast, sliced; 4 1/2 cup sauce (from recipe below); 48 ounce penne pasta, cooked; 3 teaspoon pimento; 6 ounce butter; 1 teaspoon shallots, chopped; 1 pinch salt and pepper; 1 cup Parmesan cheese; 1/2 teaspoon paprika; 6 sprigs fresh rosemary

Macaroni Grill Penne Rustica

5 Comments

This restaurant copycat pasta dish is loaded with flavor. Between the shrimp, chicken, pancetta and the creamy sauce, this isn't a dish you will soon forget.

Ingredients

2 teaspoons butter
2 teaspoons garlic, chopped
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon rosemary, chopped
1 cup Marsala wine
1/4 teaspoon cayenne pepper
8 ounces heavy cream
1 ounce pancetta or bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breast, sliced
4 1/2 cups sauce (from recipe below)
48 ounces penne pasta, cooked
3 teaspoons pimento
6 ounces butter
1 teaspoon shallots, chopped
1 pinch salt and pepper
1 cup Parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary

Instructions

Gratinata Sauce (The sauce uses the ingredients listed from butter through heavy cream)

Saute 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.

Penne Rustica:
Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.
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 pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.

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salezito 0591294

Jul 23, 2012

What about the 48 oz. of pasta? I don't even think there is a pot that fits that amount of pasta. Can the editor or someone that had made this comment of this?

sewfungramma

Nov 07, 2010

Are you sure you mean 48 oz. pasta? Seem like quite a lot for 6 servings.

caotis

Mar 23, 2010

I think the amount of heavy cream at 8 cups is correct. After reading through the recipe, you are reducing the sauce by half after adding the cream. The recipe calls for 4-12 cups of sauce, which you would not have if only using 8oz of cream. I didn't catch this until after I started making the recipe. I cut the wine in half, and used 2 cups of cream. I also used 8oz of pasta (48oz seemed like quite a bit for 6 servings). Everything else I kept the same. It was delicious!

RecipeLion

Nov 06, 2009

That does seem like quite a bit of heavy cream! Thanks for catching that. We have updated the recipe to call for 8 ounces of heavy cream. -RecipeLion Editors

Chef 20827

Nov 05, 2009

Looks great but it calls for 8 cups of heavy cream and it only serves 6. Is this a bit much?