Ingredients for Romano S Macaroni Grill Penne Rustica
- 8 tablespoons (1 stick) butter
- 4 cloves garlic, minced
- Dijon Mustard
- Dill
- 2 teaspoons fresh rosemary, chopped
- 1/2 cup Marsala wine
- Cayenne Pepper
- 1 cup heavy cream
- 4 ounces pancetta, diced
- 1 pound shrimp, peeled and deveined
- Grilled Chicken Breasts
- 1 pound penne pasta
- Chopped Pimiento
- Shallot
- Salt And Pepper
- 1 cup grated Parmesan cheese
- Paprika, to sprinkle
- Fresh Rosemary
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How to Make Romano S Macaroni Grill Penne Rustica
- **Prepare the Gratinata Sauce:** Melt 4 tablespoons of butter in a large saucepan over medium heat. Add 4 cloves of minced garlic and 2 teaspoons of fresh rosemary. Sauté until garlic is lightly browned (about 2 minutes).
- **Reduce the Wine:** Pour in 1/2 cup of Marsala wine and simmer until reduced by one-third (about 5 minutes).
- **Combine Sauce Ingredients:** Stir in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer until the sauce has reduced by half its original volume (about 10 minutes). Set aside.
- **Cook the Pancetta:** In a large skillet, cook 4 ounces of diced pancetta over medium heat until crispy. Remove the pancetta and set aside, reserving 2 tablespoons of rendered fat in the skillet.
- **Sauté Shrimp and Shallots:** Add 1 tablespoon of butter to the skillet with the pancetta fat. Add 1 cup of chopped shallots and sauté for 2 minutes. Add 1 pound of shrimp and cook until pink and opaque (about 3-5 minutes).
- **Add Chicken:** Add 1 pound of cooked and diced chicken breast to the skillet. Season with salt and pepper to taste. Stir to combine.
- **Combine with Sauce:** Pour the gratinata sauce over the chicken and shrimp mixture. Stir in 1/2 cup of grated Parmesan cheese. Simmer until the sauce thickens slightly (about 5 minutes).
- **Combine Pasta and Sauce:** Cook 1 pound of penne pasta according to package directions. Drain and add to the chicken and shrimp mixture. Toss to coat.
- **Bake:** Pour the pasta mixture into a large casserole dish or roaster. Top with the remaining 1/2 cup of Parmesan cheese, 1/4 cup of sliced pimentos, and a sprinkle of paprika.
- **Finish Baking:** Bake in a preheated oven at 475°F (240°C) for 10-15 minutes, or until heated through and bubbly. Garnish with a fresh rosemary sprig before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
184g
Carbs
10g
