This week was Spring Break for us here so I have been at the beach, the movies, and hanging out with my kids. Happy Easter tomorrow!
This recipe is not healthy by any means…but it is good. It’s not easy…but it’s worth the time. It smelled unbelievable while it was cooking.
The recipe listed below is the recipe cut in half. It fed our family of 4 with leftovers so unless you are planning on feeding all the neighbors, stick with the halved recipe.
|Copycat Macaroni Grill’s Penne Rustica|| |
- 1 teaspoon butter
- 1 teaspoon chopped garlic
- ½ teaspoon Dijon mustard
- ½ teaspoon dill
- ½ teaspoon chopped rosemary
- ½ cup marsala cooking wine
- ⅛ teaspoon cayenne pepper
- 4 cups heavy cream
- ½ ounce pancetta or bacon (I used an ounce which was 1 strip of bacon for me)
- 9 raw shrimp, peeled and deveined
- 6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
- 8-12 ounces penne pasta, cooked
- 3 Tablespoons butter
- ½ teaspoon chopped shallot
- pinch salt and pepper
- ½ cup parmesan cheese
- ¼ teaspoon paprika
- (optional) 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.
- For Penne Rustica: Saute pancetta or bacon 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 ¼ 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 ¼ cup more parmesan cheese and sprinkle with paprika.
- Bake at 475 degrees for 10 to 15 minutes.
- Remove and garnish with fresh rosemary sprig.