Macaroni Grill’s Pene Rustica

So, Nick's been asking me to try to make one of his favorite entrees from Macaroni Grill. And, I must say, it was delicious...my first time cooking with shallots. And, I got to use my Pampered Chef chopper for the first time...I don't know how I cooked without it before--love, love, love it!!!

Gratinata Sauce:

2 T. butter
2 T. chopped garlic
1 tsp. chopped rosemary
1 cup marsala wine
1 tsp. Dijon mustard
1 tsp. salt
¼ tsp. cayenne pepper
8 cups heavy cream

Saute 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. Set aside.

Penne Rustica:

1 oz. pancetta or bacon, chopped
6 oz. butter
1 tsp. chopped shallots

18 shrimp peeled and devained
12 oz. grilled chicken breast, sliced
1 pinch of salt and pepper
4.5 cups of granita sauce
1 cups parmesan cheese
48 oz. Penne pasta, precooked
3 tsp. pimentos
1/2 tsp. paprika
6 sprigs of fresh rosemary

Saute pancette until 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 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.