• 2 teaspoons butter
  • 2 teaspoons chopped garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon rosemary (chopped)
  • 1 cup marsala wine
  • 1 teaspoon cayenne pepper
  • 8 cups heavy cream
  • 1 ounce pancetta (or bacon)
  • 18 shrimp (peeled and deveined)
  • 12 ounces grilled chicken breast (sliced)
  • sauce (cup Gratinata)
  • 48 ounces penne pasta (precooked)
  • 3 teaspoons pimientos
  • 6 ounces butter
  • 1 teaspoon shallots (chopped)
  • 1 salt (and pepper)
  • 1 cup parmesan cheese
  • 1 teaspoon paprika
  • 6 fresh rosemary (sprgs)


  1. The penne is easy, the sauce is the key: heavy cream, parmesan cheese, wine, etc. with chicken and shrimp. Cut the recipe in half and it was still way too much.
  2. Gratinata Sauce: 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.
  3. Penne Rustica: 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 gratinata 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 pimientos and sprinkle with paprika. Bake at 475 F for 10-15 minutes. Remove and garnish with fresh rosemar
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