Romano's Macaroni Grill Penne Rustica
3 Tbsp. butter
2 Tbsp. minced garlic
3 Tbsp. Marsala wine (you can find this in the grocery store in the vinegar section)
2 c. heavy whipping cream
1 c. grated Parmesan cheese
1/2 c. milk
1/2 c. chicken broth
1 Tbsp. cornstarch
1 Tbsp. Grey Poupon Dijon mustard
2 tsp. minced fresh rosemary
1/2 tsp. salt
1/2 tsp. minced fresh thyme
1/4 tsp. ground cayenne pepper
1 lb. penne rigate pasta, cooked
12 medium shrimp, peeled and deveined
2 skinless, boneless chicken breast fillets
1/2 c. (about 2 oz.) thick sliced smoked prosciutto, chopped
3 Tbsp. grated Parmesan Cheese
1 1/2 tsp. paprika
12 sliced pimentos
4 sprigs fresh rosemary
Preheat grill to high.
Prepare gratinata sauce by melting 3 tablespoons of butter in a medium saucepan over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the Marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk will until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
Cook pasta following directions on the package (7 to 9 minutes). You want the pasta tender, but not mushy (just al dente). Strain pasta and set it aside.
Pound the thick end of your chicken breast with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer), then rub them with olive oil and sprinkle with salt and pepper.
Grill chicken for 5 to 6 minutes per side. Grill shrimp 2 minutes per side. When chicken in done, slice each breast into strips.
Preheat oven to 500. You can make this in one large ceramic dish or you can serve individually in smaller dishes. To serve in a big dish just combine the pasta, chicken, prosciutto, shrimp and sauce then place in a large oven safe dish. Combine 3 tablespoons of grated Parmesan cheese with 1 1/2 tsp. paprika, sprinkle over the top and bake 10 to 12 minutes or until top begins to brown.
For smaller dishes, use 9-in glass or ceramic pie plates. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tablespoons of prosciutto on to each serving. Spoon 3/4 cup of gratinata sauce on each serving and toss to coat. Sprinkle about 1 tablespoon of Parmesan/paprika mixture over top of each serving. Bake the dishes for 10 to 12 minutes, or until tops begin to brown. Arrange three pimentos on the top of each serving, then add a sprig of rosemary in the the center for garnish. Serve.
Recipe Source: Top Secret Recipes