Penne Rustica

One of Marc's favorite dishes is Macaroni Grill's "Penne Rustica"--so when I asked him what he wanted for dinner the other night, that is what he said. Well, thanks to the internet, I found a recipe that tastes exactly like the restaurant's version. I omitted a few things simply because I didn't have them on hand, but otherwise, just followed this recipe (OH, but I only used 4 c. of cream instead of 8 and it was still PLENTY of sauce for 16oz. of pasta)

Penne Rustica

(http://www.recipezaar.com/Romanos-Macaroni-Grill-Penne-Rustica-114360)

Gratinata sauce
2 teaspoons butter
2 teaspoons chopped garlic
1 teaspoon Dijon mustard
1 teaspoon dill
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream

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

Penne Rustica
1 ounce pancetta or bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breasts, sliced
16-24 ounces penne pasta, cooked
3 teaspoons chopped pimiento
6 ounces butter
1 teaspoon chopped shallot
1 pinch salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary

For Penne Rustica:

Saute pancetta 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 parmesan cheese.
Simmer until sauce thickens.
In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
Pour into a large casserole dish or roaster.
Top with remaining cheese, pimientos and sprinkle with paprika.
Bake at 475 degrees for 10 to 15 minutes.
Remove and garnish with fresh rosemary sprig.