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Hiya! When I make this Macaroni Grill inspired (sauce) Carmela's Chicken Rigatoni (I may add shrimp and/or scallop instead.) I use rosemary too. Fresh is best but dried and then crumbled works well too. I toss those crumbled herbs together into garlic/onion deglaze and let brown before adding marsala (used sherry too.) Simmering awhile longer I reduce heat and add cream while grating some parmesan cheese into it.
Happy sous chef'n kids!
Happy sous chef'n kids!
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