Ingredients
GRATINATA SAUCE
1 tsp butter
1 tsp chopped garlic
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp chopped rosemary
1/2 cup Marsala wine
dash cayenne pepper
4 cups heavy cream
PENNE RUSTICA
1 oz bacon
18 ready cook shrimp
12 oz grilled chicken breast, sliced
4.5 cups gratinata sauce
48 oz penne pasta, cooked
3 tsp pimientos
6 oz butter
1 tsp chopped shallot
pinch salt and pepper
1 cup parmesan cheese
1/2 tsp paprika
6 sprigs fresh rosemary
Preparation
SAUCE Saute butter, garlic and rosemary until garilc begins to brown. Add marsala wine and reduce by 1/3. Add remaining ingredients and reduce by half original volume. Set aside.
PENNE RUSTICA Saute bacon until brown. Add butter, shallots, shrimp. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup parmesan and simmer until sauce thickens. In a large bowl, combine sauce mixture with precooked pasta. Place into single serving dishes or one large casserole. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 for 10-15 minutes. Remove and garnish with fresh rosemary.
