Macaroni Grill's Penne Rustica

Recipe Ingredients

		Gratinata Sauce
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Dhopped garlic
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Chopped rosemary
1 cup	237ml	Marsala wine
1/4 teaspoon	1.3ml	Cayenne pepper
8 cups	1896ml	Heavy cream
		Penne Rustica
1 oz	28g	Pancetta or bacon
18		Shrimp - peeled, devained
12 oz	340g	Grilled chicken breat - sliced
4 1/2 cups	1066ml	Granita Sauce - from the above
48 oz	1363g	Precooked penne pasta
3 tablespoons	45ml	Pimentos
6 oz	170g	Butter
1 tablespoon	15ml	Chopped shallots
1		Salt - or to taste
1		Freshly-ground black pepper - or to taste
1 cup	146g / 5.1oz	Grated Parmesan cheese
1/2 teaspoon	2.5ml	Paprika
6		Fresh rosemary sprigs

Recipe Instructions

For the Gratinata Sauce: 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.

For the Penne Rustica: saute 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 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 degrees for 10 to 15 minutes. Remove and garnish with fresh rosemary sprigs.

This recipe yields 6 servings.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

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