Recipe Archives->Pasta->Penne Rustica

 
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.

Printable version: penne-rustica.txt.