Romano's Macaroni Grill Penne Rustica
2 tablespoons butter
2 tablespoons chopped garlic
1 teaspoon chopped rosemary
1 cup Marsala wine
1 tablespoon Dijon mustard
1 teaspoon salt
¼ teaspoon cayenne pepper
8 cups heavy cream
1 ounce pancetta or bacon
¾ cup butter
1 tablespoon chopped shallots
18 peeled and deveined shrimp
12 ounces sliced grilled chicken breast
Pinch of salt and pepper
4½ cups of Granita Sauce
1 cup Parmesan cheese
48 ounces penne pasta, precooked
3 tablespoons pimentos
½ teaspoon paprika
4–6 sprigs fresh rosemary, for garnish
To make the Granita Sauce, sauté butter, garlic, and rosemary for 2–3 minutes until garlic begins to brown.
Add the wine and reduce by one-third (about 5 minutes).
Add the remaining ingredients and cook for 5 minutes until mixture has reduced by half of original volume. Set aside.
Preheat oven to 475°F.
Sauté pancetta for 6 minutes until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent, about 3–4 minutes.
Add the chicken, salt, and pepper and mix thoroughly. Add Granita Sauce and ½ cup of Parmesan cheese and simmer for 5 minutes until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with pasta. Place onto single serving dishes or one large casserole dish.
Top with remaining cheese and pimentos and sprinkle with paprika. Bake in the oven for 10–15 minutes.
Remove and garnish with fresh rosemary sprigs.