Wednesday, October 15, 2014

Penne Rustica


Serves 6-8
Gratiana Sauce
  • 1 tsp butter
  • 1 tsp garlic, minced
  • 1/2 tsp Dijon mustard
  • 1/2 tsp dill
  • 1/2 tsp chopped fresh rosemary
  • 1/2 C Marsala cooking wine
  • 1/8 tsp cayenne pepper
  • 4 C heavy cream 
On medium heat, saute butter, garlic, and rosemary until garlic begins to brown.
Add Marsala wine and reduce heat.
Add remaining ingredients. Set aside.

Pasta
  • 1-2 strips of bacon
  • 9 raw shrimp, peeled and deveined 
  • 1 large chicken breast, grilled
  • 8-12 oz. penne pasta, cooked 
  • 3 TBS butter 
  • 1/2 tsp chopped shallot 
  • pinch salt and pepper 
  • 1/2 C Parmesan cheese 
  • 1/4 tsp paprika 
  • 3 sprigs fresh rosemary [optional for garnish]
Saute 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 Gratiana 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 9 x13 casserole dish.
Sprinkle with 1/4 cup more Parmesan cheese and sprinkle with paprika.
Bake at 475 degrees for 10 to 15 minutes.
Remove and garnish with fresh rosemary sprig.

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