Recipe: Macaroni Grill Rustic Penne

Macaroni Grill Penne Rustica
Source: Macaroni Grill via Diana
Servings: 6

For the Granita Sauce:
2 tablespoons butter
2 tablespoons garlic -- chopped
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon fresh rosemary -- chopped
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 deveined
12 ounces grilled chicken breast -- sliced
4 1/2 cups Granita Sauce
48 ounces Penne Pasta -- cook as directed
3 tablespoons pimientos
6 ounces butter
1 tablespoon chopped shallots
1 pinch salt -- or to taste
1 pinch black pepper -- or to taste
1 cup Parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary

Saute butter, garlic, and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside

Saute pancetta 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.

Copied by Tom Shunick - A Westminster Receptarist - March 20, 2003