CLICK HERE FOR THOUSANDS OF FREE BLOGGER TEMPLATES »

Monday, March 23, 2009

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

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.

0 comments: