Romano's Macaroni Grill Penne Rustica

ROMANO'S MACARONI GRILL PENNE RUSTICA

The sauce is the key to this recipe....HEAVY CREAM, PARMESAN CHEESE, WINE, etc. with CHICKEN & SHRIMP, cooking the penne pasta is the easy part. This recipe makes an ample amount, and too tricky for me to attempt to scale it down. I am posting it to take advantage of Recipezaar's calculations to reduce a recipe. I'm not sure how much this recipe feeds, but I am going to guess at 8-10 servings.

Recipe From food.com

Provided by Sandylee

Time 50m

Yield 15 serving(s)

Categories Penne

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.


Romano's Macaroni Grill Penne Rustica image

Number Of Ingredients: 19

Ingredients:

  • 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


ROMANO'S MACARONI GRILL VODKA RUSTICA

Make and share this Romano's Macaroni Grill Vodka Rustica recipe from Food.com.

Recipe From food.com

Provided by adopt a greyhound

Time 1h30m

Yield 4 , 4-6 serving(s)

Categories < 4 Hours

Steps:

  • Preheat bbq grill to high.
  • Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown.
  • Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth.
  • Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
  • Cook pasta following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente).
  • Strain pasta and set it aside when it's done.
  • Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness.
  • Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.
  • Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
  • Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate.
  • Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving.
  • Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving.
  • Bake the dishes for 10-12 minutes, or until tops begin to brown.
  • Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.


Romano's Macaroni Grill Vodka Rustica image

Number Of Ingredients: 23

Ingredients:

  • 3 tablespoons butter
  • 2 tablespoons garlic, minced
  • 3 tablespoons marsala wine
  • 2 cups heavy cream
  • 1 cup parmesan cheese, grated
  • 1/2 cup milk
  • 1/4 cup vodka
  • 1/4 cup water
  • 1/2 teaspoon chicken bouillon
  • 1 tablespoon cornstarch
  • 1 tablespoon Grey Poupon Dijon Mustard
  • 2 teaspoons rosemary, fresh minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme, minced fresh
  • 1/4 teaspoon ground cayenne pepper
  • 1 lb penne rigate, cooked
  • 12 medium shrimp, peeled and deveined
  • 2 skinless chicken breasts
  • 1/2 cup prosciutto, about 2 ounces thick-sliced, chopped
  • 3 tablespoons parmesan cheese, grated
  • 1 1/2 teaspoons paprika
  • 12 pimientos, sliced
  • 4 rosemary, sprigs


MACARONI GRILL PENNE RUSTICA

Recipe From epicurious.com

Categories Pasta

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.

Number Of Ingredients: 21

Ingredients:

  • 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)


COPYCAT MACARONI GRILL'S PENNE RUSTICA RECIPE - (4.5/5)

Recipe From keyingredient.com

Provided by sltaylor

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.


Copycat Macaroni Grill's Penne Rustica Recipe - (4.5/5) image

Number Of Ingredients: 21

Ingredients:

  • 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)


PENNE RUSTICA

A delicious pasta dish very similar to what you will get in Macaroni Grill®!

Recipe From allrecipes.com

Provided by Star40852

Time 1h15m

Yield 8

Categories Main Dish Recipes,Pasta,Chicken

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
  • Preheat the oven to 500 degrees F (260 degrees C).
  • Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
  • Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
  • Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.


Penne Rustica image

Number Of Ingredients: 21

Ingredients:

  • 1 pound penne pasta
  • ½ pound cooked small shrimp
  • ½ cup chopped prosciutto
  • 2 teaspoons olive oil, or to taste
  • 2 (5 ounce) skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 3 tablespoons butter
  • 2 tablespoons minced garlic
  • 3 tablespoons Marsala wine
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • ½ cup milk
  • ½ cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon brown mustard
  • 2 teaspoons minced fresh rosemary
  • ½ teaspoon minced fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons grated Parmesan cheese
  • 1 ½ teaspoons paprika


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