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Penne Rustica

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

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

1 oz pancetta or bacon
18 each shrimp peeled and deveined
12 oz grilled chicken breast, sliced
4 1/2 cups of granita sauce
48 oz Penne Pasta, precooked
3 Tbsp pimentos
6 oz butter
1 Tbsp chopped shallots
1 pinch of salt and pepper
1 cups Parmesan cheese
1/2 tsp paprika
6 sprigs fresh rosemary

Saute pancetta until begins to brown. Add butter, shallots, and
shrimp. Cook until shrimp are evenly pick 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.


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14 of 15 people found the following review helpful:
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Tasty and impressive!, February 13, 2004 - 07:41 PM
Reviewer: Anonymous from Waco, Texas
This recipe was rather simple to make in my opinion. I love penne rustica from Macaroni Grill so when I was having guests over I wanted to make something to impress. I've never made penne rustica before, so I studied the recipe and bought the missing ingredients. I don't know what you may consider fast or easy, so I'll tell you how long it took me for you to get an idea. I like to have everything chopped and ready, so it took about 30 minutes to do that. Then it took another 30 minutes or so to cook. To me, it was easy to chop and cook, it just took a little time and preparation (I usually read the recipe a few times over so I don't miss anything). The presentation looked just like it does at Macaroni Grill. Very tasty, and everyone was impressed that I had made it and not bought it! This recipe makes ALOT. Makes enough for 8-12 people (considering portion size and if you have appetizers and/or salad like we did). Only four of us ate this meal, so I had alot of leftovers and I sent some home with my family. The next day, the leftovers still tasted pretty good, however all the butter and oil that this recipe calls for pooled at the bottom of my plate! Next time I make this, I may use less butter (like 4 ounces instead of 6!) Overall, it was somewhat easy to make, almost as tasty as Macaroni Grill (but still very good!) and I was able to impress my guests! Try it, you'll love it!

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5 of 8 people found the following review helpful:
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This recipe has to be inaccurate, December 17, 2004 - 07:50 PM
Reviewer: Cathy from Southwest Florida USA
3# of penne for 6 servings is just plain silly. I used only 1#. I doubled the shrimp and the chicken. I cut the sauce recipe way back by using only 2 cups of heavy cream and not reducing it so much. There was about the right amount of sauce for the penne, there was enough shrimp and chicken to both flavor and enjoy and the dish was enough for 4. The texture was good, the richness delightful without being greasy, but it was very underflavored even though the amount of spices was not reduced from the original. Next time I will double the rosemary and probably add some basil.

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4 of 6 people found the following review helpful:
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just like Macaroni Grill's, February 25, 2006 - 02:15 PM
Reviewer: diane from Orlando,Florida
I made this dish for company. Yes it makes alot,but the leftovers are just as good as day one. If you read the other reviews,you may get the wrong idea about the dish. But what these people don't seem to realize is, this is a recipe invented by chefs. If you change quantities of ingredients,it is not going to be the same. Doubling the shrimp or chicken changes the chemistry of the recipe. Don't change it. Make it the way it is supposed to be,and it will be wonderful.Cooking is science. Follow the recipe. This is truly a remarkable dish. Company can't believe you made it! it is time consuming,but well worth it.

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5 of 9 people found the following review helpful:
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Help - didn't turn out as expected, April 22, 2004 - 11:07 AM
Reviewer: Barbara from Louisville, KY USA
I really enjoy this dish at Macaroni Grill, but had some problems with this recipe. When I got done baking it, I had a huge amount of oil and butter at the bottom of the entire dish, pooling up. I used much less butter than called for, but I didn't need it, as I didn't include the shrimp. I used more chicken, and I did also add more parmesan to the sauce than the recipe called for. How can i prevent this from happening in the future, because the flavor was good, but dripping with butter. Yuk!

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