More Great Recipes: Main Dish | Pasta

Macaroni Grill Penne Rustica


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Serves | Prep Time | Cook Time

Ingredients

Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
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 each shrimp peeled and devained
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary


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.


Pairs Well With


Notes

I made this tonight trying to test if for Christmas next week, it turned out very oily, and not very creamy. The amount of pasta (48 oz.) is too much. I reduced it down to 24. Much better, but once it came out of the oven it was OILY. Does anyone know what I could have done wrong? HELP!!!

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