Macaroni Grill's Penne Rustica

Macaroni Grill’s Penne Rustica


2 tablespoons butter
2 tablespoons chopped garlic
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream


1 ounce pancetta or bacon
18 shrimp peeled, deveined
12 ounces grilled chicken breast – sliced
4 1/2 cups Granita Sauce – from the above
48 ounces pre cooked penne pasta
3 tablespoons pimentos
6 ounces butter
1 tablespoon chopped shallots
1 pinch Salt or to taste
1 pinch freshly-ground black pepper or to taste
1 cup grated Parmesan cheese
1/2 teaspoon paprika
6 fresh rosemary sprigs

For the Gratinata Sauce: sauté 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.
For the Penne Rustica: sauté pancette 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 of Parmesan cheese and simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with pre cooked 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 degrees for 10 to 15 minutes. Remove and garnish with fresh rosemary sprigs.

This recipe yields 6 servings.

Recipe By Romano’s Macaroni Grill