Macaroni Grill Penne Rustica Recipes

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ROMANO'S MACARONI GRILL PENNE RUSTICA



Romano's Macaroni Grill Penne Rustica image

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.

Provided by Sandylee

Categories     Penne

Time 50m

Yield 15 serving(s)

Number Of Ingredients 19

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

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.

Nutrition Facts : Calories 770.5, Fat 60.1, SaturatedFat 36.9, Cholesterol 233.8, Sodium 309.9, Carbohydrate 30.4, Fiber 3.4, Sugar 0.8, Protein 15.7

COPYCAT MACARONI GRILL'S PENNE RUSTICA RECIPE - (4.4/5)



Copycat Macaroni Grill's Penne Rustica Recipe - (4.4/5) image

Provided by sltaylor

Number Of Ingredients 21

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)

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.

PENNE RUSTICA



Penne Rustica image

This Copycat Macaroni Grill Penne Rustica is restaurant quality food at home! Creamy and comforting, this is a great family meal to share.

Provided by Leigh Anne Wilkes

Categories     Pasta Main Dish

Time 45m

Number Of Ingredients 17

2. grilled chicken breasts (marinade in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
6 strips thick bacon
1 lb. penne pasta (1 box)
1 red bell peppers (diced)
1 /3 cup parmesan cheese (grated)
1/4 tsp paprika
1 cup mozzarella cheese
1 tsp butter
1 tsp chopped garlic
1/4 cup apple juice (or marsala cooking wine)
1 tbsp red wine vinegar (omit if using marsala cooking wine)
1/2 cup chicken broth
1/2 tsp dijon mustard
1/2 tsp salt
1/2 tsp chopped rosemary
pinch of cayenne pepper
2 cups heavy whipping cream

Steps:

  • Sauté garlic in butter in large pan
  • Measure apple juice in a measuring cup. Add the red wine vinegar and enough chicken broth to equal 1/3 cup.
  • Add apple juice mixture, mustard, salt, rosemary, cayenne pepper, and heavy cream. Allow it to warm but not boil.
  • In another pan, cook pasta according to directions
  • Cook bacon in a frying pan until crisp.
  • Slice cooked chicken into medium-bite size pieces
  • Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly
  • Spread in pans
  • Top with some additional chopped rosemary and mozzarella cheese
  • Bake @ 475 for 10 minutes

Nutrition Facts : Calories 480 kcal, Carbohydrate 37 g, Protein 21 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 111 mg, Sodium 312 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ROMANO'S MACARONI GRILL VODKA RUSTICA



Romano's Macaroni Grill Vodka Rustica image

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

Provided by adopt a greyhound

Categories     < 4 Hours

Time 1h30m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 23

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

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.

PENNE RUSTICA



Penne Rustica image

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

Provided by Star40852

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h15m

Yield 8

Number Of Ingredients 21

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

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.

Nutrition Facts : Calories 635.5 calories, Carbohydrate 47.1 g, Cholesterol 187.9 mg, Fat 36.6 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 20.5 g, Sodium 753.4 mg, Sugar 3.4 g

MACARONI GRILL PENNE RUSTICA



MACARONI GRILL PENNE RUSTICA image

Categories     Pasta

Number Of Ingredients 21

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)

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.

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