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Macaroni Grill Penne Rustica clone

Source of Recipe

by Shanny/EDC, from the Internet


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1017.8

List of Ingredients

Granita Sauce:
2 Tbsp butter
2 Tbsp chopped garlic
1 Tbsp Dijon mustard
1 tsp. salt
1 tsp. chopped rosemary
1 cup marsala wine
1/4 tsp. cayenne pepper
8 cups heavy cream
_ _ _ _ _ _ _ _ _ _ _ _

1 oz. pancetta or bacon
18 ea. shrimp, peeled and deveined
12 oz. grilled chicken breast, sliced
4½ cups of granita sauce (from recipe above)
48 oz. penne pasta, precooked
3 Tbsp pimentos
6 oz. butter
1 Tbsp shallots, chopped
1 pinch of salt and pepper
1 cup Parmesan cheese
1/2 tsp. paprika
6 sprigs of fresh rosemary




Recipe

Granita 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 - to about 4½ cups. Set aside and continue with recipe as follows:

Sauté pancetta until it begins to brown. Add butter, shallots and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt and pepper; mix thoroughly. Add granita sauce and 1/2 cup of Parmesan cheese and simmer until sauce thickens. 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 for 10-15 minutes. Remove and garnish with fresh rosemary sprig. Serves six.