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Macaroni Grill's Penne Rustica
Serving Size: 6

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 tablespoons butter
2 tablespoons dhopped garlic
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream
1 ounce pancetta or bacon
18 shrimp -- peeled, devained
12 ounces grilled chicken breat -- sliced
4 1/2 cups Granita Sauce -- from the above
48 ounces precooked penne pasta
3 tablespoons pimentos
6 ounces butter
1 tablespoon chopped shallots
1 pinch Salt -- or to taste
1 pinch freshly-ground black pepper -- or to taste
1 cup grated Parmesan cheese
1/2 teaspoon paprika
6 fresh rosemary sprigs

For the Gratinata Sauce: sauté 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.

For the Penne Rustica: sauté pancette 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 of parmesan cheese and simmer until sauce

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 degrees for 10 to 15 minutes. Remove and garnish with fresh
rosemary sprigs.

This recipe yields 6 servings.

© 2008
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