Penne Rustica (Macaroni Grill)

This makes an absolute ton, so if you aren't feeding an army you can probably cut it by 1/2. Even when I just made this, I think I probably only used 2 bags of penne instead of 3 and it barely fit in the pan and was a little extra saucy. But it is so good!

Penne Rustica (Macaroni Grill)

1 oz. pancetta or bacon
18 shrimp, peeled and deveined
12 oz. chicken, grilled and sliced
4 ½ c. gratinata sauce (see recipe)
48 oz. penne pasta, cooked
3 Tbs. pimentos
6 oz. or 1½ sticks butter
1 Tbs. shallots, chopped
1 pinch salt
1 pinch pepper
1 c. parmesan cheese
½ tsp. paprika
6 sprigs fresh rosemary

Sauté pancetta or bacon until begins to brown. Add butter, shallots and shrimp. Cook until shrimp is evenly pink, but still translucent. Add chicken, salt, and pepper. Mix thoroughly. Add sauce and ½ c. cheese and simmer until thickened. In large bowl, combine chicken mixture with pasta. Place in 9 x 13 casserole dish (or individual baking dishes). Top with remaining cheese and pimentos. Sprinkle with paprika. Bake at 475° for 10-15 minutes. Garnish with rosemary sprigs.


Gratinata Sauce (Macaroni Grill)

2 Tbs. butter
2 Tbs. garlic, chopped
1 Tbs. Dijon mustard
1 tsp. salt
1 tsp. rosemary, chopped
1 c. Marsala wine (or diluted cranberry juice or red grape juice)
¼ tsp. cayenne pepper
8 c. heavy cream

Sauté garlic, butter, and rosemary until garlic begins to brown. Add wine substitute and reduce by 1/3. Add remaining ingredients and reduce by half of original volume. This sauce goes well with pasta.