Romanos Macaroni Grill Vodka 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.

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

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.

ROMANO'S MACARONI GRILL VODKA RUSTICA

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.