Copycat Macaroni Grill's Penne Rustica
Gratinata sauce ( use 4 1/2 cups )
1 teaspoon butter
1 teaspoon chopped garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon dill
1/2 teaspoon chopped rosemary
1/2 cup marsala cooking wine
1/8 teaspoon cayenne pepper
4 cups heavy cream
Penne Rustica
3 Strips Bacon or equal amount of Pancetta
12-16 oz. raw shrimp, peeled and deveined; tails removed
6 oz. chicken (1 breast)
16 ounces penne pasta
1 small jar chopped pimiento
3 Tablespoons butter
1 chopped shallot
pinch salt and pepper
1/2 cup Parmesan cheese
1/4 teaspoon paprika
3 sprigs fresh rosemary (for garnish)
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. {I just started this first and simmered the entire time everything else was cooking}.
Bring water to boil in a large stock pot and cook Penne according to package directions.
For Penne Rustica: Place pancetta or bacon in a large skillet that has been heated over medium/high heat and cook for 2 minutes. Add chopped chicken over top of bacon. Cook, turning occasionally until bacon and chicken have started to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add salt and 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, pimientos and sprinkle with paprika. Bake at 475 degrees for 10 to 15 minutes.
Remove and garnish with fresh rosemary sprig.
