Best Macaroni Grills Penne Rustica Recipes

Copycat Macaroni Grill's Penne Rustica Recipe - (4.4/5) image

Provided by sltaylor

Number Of Ingredients 21

GRATINATA SAUCE:
1 teaspoon butter
1 teaspoon garlic, chopped
1/2 teaspoon Dijon mustard
1/2 teaspoon dill
1/2 teaspoon rosemary, chopped
1/2 cup marsala cooking wine
1/8 teaspoon cayenne pepper
4 cups heavy cream
PENNE RUSTICA:
1/2 ounce pancetta or bacon
9 raw shrimp, peeled and deveined
6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
8 to 12 ounces penne pasta, cooked
1 1/2 teaspoons pimiento, chopped (optional)
3 tablespoons butter
1/2 teaspoon shallot, chopped
Pinch salt and pepper
1/2 cup parmesan cheese
1/4 teaspoon paprika
3 sprigs fresh rosemary (for garnish)

Steps:

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: Saute pancetta or bacon 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 1/4 cup parmesan cheese. Simmer until sauce thickens. In a large bowl, combine shrimp and chicken mixture with the cooked pasta. Pour into a large casserole dish or roaster. Sprinkle with 1/4 cup more parmesan cheese, pimientos and sprinkle with paprika. Bake at 475°F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.

Romano's Macaroni Grill Penne Rustica image

Provided by Sandylee

Categories Penne

Time 50m

Yield 15 serving(s)

Number Of Ingredients 19

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
1 ounce pancetta or 1 ounce 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

Steps:

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.
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.

Nutrition Facts : Calories 770.5, Fat 60.1, SaturatedFat 36.9, Cholesterol 233.8, Sodium 309.9, Carbohydrate 30.4, Fiber 3.4, Sugar 0.8, Protein 15.7

MACARONI GRILL PENNE RUSTICA image

Categories Pasta

Number Of Ingredients 21

Gratinata sauce ( use 4 1/2 cups )
1 teaspoon butter
1 teaspoon chopped garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon dill
1/2 teaspoon chopped rosemary
1/2 cup marsala cooking wine
1/8 teaspoon cayenne pepper
4 cups heavy cream
Penne Rustica
1/2 ounce pancetta or bacon (I used an ounce which was 1 strip of bacon for me)
9 raw shrimp, peeled and deveined
6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
8-12 ounces penne pasta, cooked
1 1/2 teaspoons chopped pimiento (optional)
3 Tablespoons butter
1/2 teaspoon chopped shallot
pinch salt and pepper
1/2 cup parmesan cheese
1/4 teaspoon paprika
3 sprigs fresh rosemary (for garnish)

Steps:

1.For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown. 2.Add Marsala wine and reduce by one-third. 3.Add remaining ingredients, reduce by half of the original volume. 4.Set aside. 5.For Penne Rustica: Saute pancetta or bacon until it begins to brown. 6.Add butter, shallots, and shrimp. 7.Cook until shrimp are evenly pink but still translucent. 8.Add chicken, salt, pepper, and mix thoroughly. 9.Add gratinata sauce and 1/4 cup parmesan cheese. 10.Simmer until sauce thickens. 11.In a large bowl, combine shrimp and chicken mixture with the cooked pasta. 12.Pour into a large casserole dish or roaster. 13. Sprinkle with 1/4 cup more parmesan cheese, pimientos and sprinkle with paprika. 14.Bake at 475 degrees for 10 to 15 minutes. 15.Remove and garnish with fresh rosemary sprig.