Pasta Rustica Recipes

ROMANO'S MACARONI GRILL PENNE RUSTICA

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.

PASTA RUSTICA

Steps:

• Cook and drain the pasta.
• Brown the onions in the oil for about 5 minutes.
• Add the garlic and cook 1 minute more.
• Break the sausage into small pieces and crumble over the onion.
• Brown thoroughly, so no pink remains.
• Add the herbs, pepper flakes, tomatoes, puree, and water.
• Bring to a boil.
• Reduce heat to med-low and simmer for 30 minutes, until thickened.
• Do no not cover.
• Taste and add salt as necessary.
• Mix together the pasta, cottage cheese, mozzarella, and the sauce.
• Spread into a greased casserole dish and top with Parmesan Bake in a 350 oven for 30 minutes.

PASTA RUSTICA

Steps:

• Cook pasta in a large pot of boiling salted water according to package instructions.
• Heat a large saute pan on high heat. when hot, add bacon, stirring often. When bacon is browned, remove from pan and save some of the fat in the pan.
• Coat the chicken lightly with flour and saute on medium heat in remaining bacon fat until cooked through, add onions and garlic, and cook stirring often for 2 to 3 minutes.
• Add olive oil, salt and pepper to taste and bacon.
• Drain pasta, but do not rinse. The starch clinging to the pasta will help bind the sauce. Add to the above ingredients. Stir in parmesan and parsley.

PENNE RUSTICA

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.

PASTA RUSTICA WITH CHICKEN SAUSAGE AND THREE CHEESES

Steps:

• In a large Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes.
• Add the garlic and cook, stirring, for 1 minute.
• Add the sausage and cook, breaking it up into bite-sized pieces with the side of a spoon, until the sausage loses its pink color, about 6 minutes.
• Stir in the basil, oregano, and red pepper flakes.
• Add the tomatoes with their puree and the water and bring to a boil.
• Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Taste and adjust the seasoning.
• Preheat the oven to 350°F Lightly oil a shallow 3-quart (3-l) baking dish.
• Bring a large pot three-fourths full of water to a boil. Salt the water, add the pasta, stir well, and cook until barely al dente, about 10-12 minutes. Do not overcook. Drain well.
• In a large bowl, toss the pasta with the sauce, ricotta, and fontina cheese. Spread in the prepared baking dish and sprinkle with the Parmesan.
• Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Remove from the oven and let stand for 5 minutes.
• Serve hot.