Stolen from Recipezaar.com
Macaroni Grill's Penne Rustica Recipe
Gratinata sauce use 4 1/2 cups | ||
2 | teaspoons butter | |
2 | teaspoons chopped garlic | |
1 | teaspoon Dijon mustard | |
1 | teaspoon dill | |
1 | teaspoon chopped rosemary | |
1 | cup marsala wine | |
1/4 | teaspoon cayenne pepper | |
8 | cups heavy cream | |
Penne Rustica | ||
1 | ounce pancetta or bacon | |
18 | shrimp, peeled and deveined | |
12 | ounces grilled chicken breasts, sliced | |
16-24 | ounces penne pasta, cooked | |
3 | teaspoons chopped pimiento | |
6 | ounces butter | |
1 | teaspoon chopped shallots | |
1 | pinch salt and pepper | |
1 | cup parmesan cheese | |
1/2 | teaspoon paprika | |
6 | sprigs fresh rosemary |
- 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 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 parmesan cheese.
- Simmer until sauce thickens.
- In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
- Pour into a large casserole dish or roaster.
- Top with remaining cheese, pimientos and sprinkle with paprika.
- Bake at 475 degrees for 10 to 15 minutes.
- Remove and garnish with fresh rosemary sprig.
1 comments:
I read a article under the same title some time ago, but this articles quality is much, much better. How you do this?
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