Recipe Categories
| | Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup |
| |
| | Beef, Chicken, Pasta, Pork, Seafood, Vegetarian |
| |
| | Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie |
| |
| | Christmas, Fondue, Holiday, Mexican, Thanksgiving |
|
|
 |
|
|
| Penne Rustica submitted by Aaron Johnson |
|
|
Description
This is a replica (or at least we tried to replicate) the Penne Rustica dish at Macaroni Grill (which happens to be the *only* thing I've ever had at Macaroni Grill). The penne is easy, the sauce is the key: heavy cream, parmesan cheese, wine, etc. with chicken & shrimp.
Cut the recipe in half and it's still way too much.
|
Directions
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.
Saute pancette 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 granita 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 pimentos and sprinkle with paprika. Bake at 475 for 10-15 minutes. Remove and garnish with fresh rosemary sprig. Serves six.
Send to a Friend
Printable Version
|
|
|
Ingredients
 Gratinata Sauce
2 T Butter
2 T chopped garlic
1 T Dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup marsala wine
1/4 tsp cayenne pepper
8 cups heavy cream
Pasta
1 oz pancetta or bacon
18 each shrimp peeled and devained
12 oz grilled chicken breast, sliced
4.5 cups of granita sauce
48 oz Penne Pasta, precooked
3 T pimentos
6 oz butter
1 T chopped shallots
1 pinch of salt and pepper
|
|
|
|
|
