Rusty Penny 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

PENNE RUSTICA



Penne Rustica image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan
Salt
Freshly ground black pepper
1 pound penne pasta
Cooked chicken, cut into 1-inch pieces
1/2 cup jarred artichoke hearts, quartered
Cooked zucchini, cut into 1-inch pieces
1 cup chopped roasted red peppers
1/2 cup chopped oil-packed sun-dried tomatoes
3 roasted Roma (plum) tomatoes, diced
1/2 cup sliced pimento-stuffed green olives

Steps:

  • Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.

PASTA RUSTICA



Pasta Rustica image

Lindsay® Black Olives or Lindsay® Green Ripe Olives - or even a mixture of both - are tossed into this Pasta Rustica, bringing together the flavors of sweet bell pepper, mellow olive oil, and spicy pepper flakes. Finish with Parmesan cheese, and enjoy!

Provided by LindsayOlives

Categories     Trusted Brands: Recipes and Tips

Time 50m

Yield 6

Number Of Ingredients 14

1 pound rotini or fusili pasta
6 slices bacon
½ cup extra virgin olive oil
2 medium onions, chopped
1 red bell pepper, chopped
¼ cup chopped parsley
4 cloves garlic, minced
¼ teaspoon Salt
½ teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes, undrained, coarsely chopped
½ cup Lindsay® Black Ripe Pitted Olives or Lindsay® Green Ripe Select Olives sliced, drained
2 tablespoons capers, drained
½ teaspoon dried oregano
½ cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces.
  • Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired.
  • Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.

Nutrition Facts : Calories 593 calories, Carbohydrate 68.6 g, Cholesterol 16 mg, Fat 27.6 g, Fiber 5.1 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 769.8 mg, Sugar 7.6 g

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

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

RUSTY PENNY (PENNE RUSTICA)



Rusty Penny (Penne Rustica) image

This is similar to the Penne Rustica at Macaroni Grille, but I was very surprised to see the Copycat recipes on Recipezaar and how different they were. This is an easy dish to make and is very good, even if it's not an exact copy of the original. If I'm short on time, I use the precooked Italian Chicken strips and Classico's Tomato Alfredo Sauce instead of the 2 sauces. This recipe is very forgiving if you're short on some of the ingredients.

Provided by Chef LMJ

Categories     Penne

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb penne pasta, cooked according to package directions and drained
1/4 lb pancetta (unsmoked Italian bacon)
8 ounces sliced fresh mushrooms
1/2 red bell pepper, sliced
2 boneless skinless chicken breasts, cut into strips
1 lb peeled and deveined shrimp (frozen)
1 ounce pancetta
1 teaspoon garlic
salt and pepper, to taste
1/4 teaspoon red pepper flakes (optional)
1 (16 ounce) jar alfredo sauce
1 (8 ounce) jar marinara sauce
2 tablespoons sour cream
1 cup shredded parmesan cheese
1/2 cup mozzarella cheese

Steps:

  • Cook Penne Pasta until Al Dente.
  • Place shimp in warm water to thaw if using frozen.
  • cube pancetta and brown on medium heat with garlic.
  • Add shrimp and just heat through
  • cut cooked chicken into thin slices, or cubes.
  • Mix together pancetta, garlic, shrimp and chicken.
  • Mix together both sauces with sour cream until well blended and then stir in
  • 1/2 cup(leaving the other half for topping)
  • Parmesan Cheese.
  • Pour over pasta and mix in the pancetta, garlic, shrimp and chicken.
  • Pour into casserole dish, or individual dishes.
  • Top with mozzarella and parmesan cheese.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 405.5, Fat 8.8, SaturatedFat 4, Cholesterol 145.4, Sodium 536.4, Carbohydrate 51, Fiber 6.8, Sugar 3.8, Protein 31

PENNE RUSTICA WITH A KICK TOSSED WITH ASPARAGUS & TOPPED WITH CRISPY PANKO



Penne Rustica with a Kick tossed with Asparagus & topped with Crispy Panko image

The week just isn't complete without at least one pasta night. If you agree, you're in luck! Our chefs put together a dish that's sure to curb the most ferocious of carb cravings. In this recipe you'll find penne studded with tender asparagus, fresh tomatoes, and swirls of garlic herb butter. The dreamy dish is finished off with a sprinkle of Parmesan and your new secret culinary weapon: an almond, chili, and lemon panko topping. It's so delicious and easy to whip up, don't be surprised when you find yourself making this meal on repeat.

Provided by HelloFresh

Categories     main course

Time 25m

Number Of Ingredients 14

6 ounce Penne Pasta
6 ounce Asparagus
1 unit Roma Tomato
¼ ounce Chives
1 unit Lemon
¼ cup Panko Breadcrumbs
½ ounce Almonds
1 teaspoon Chili Flakes
2 tablespoon Garlic Herb Butter
¼ cup Parmesan Cheese
3 teaspoon Olive Oil
2 tablespoon Butter
Kosher Salt
Pepper

Steps:

  • • Bring a large pot of salted water to a boil. • Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
  • • Meanwhile, wash and dry produce. • Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch-long pieces. Dice tomato. Mince chives. Zest and quarter lemon. • Melt 1 TBSP plain butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. • Turn off heat. Stir in a pinch of lemon zest and a pinch of chili flakes. Transfer to a small bowl.
  • • Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender, 2-4 minutes. • Add tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.
  • • Add drained penne, garlic herb butter, half the Parmesan (save the rest for serving), and 1⁄3 cup reserved pasta cooking water (½ cup for 4 servings) to pan with veggies; stir until thoroughly combined. Season with salt and pepper.
  • • Add half the chives, remaining lemon zest, 1 TBSP plain butter (2 TBSP for 4 servings), and as many remaining chili flakes as you like to pan with pasta. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Turn off heat; stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.
  • • Divide pasta between bowls. Sprinkle with panko mixture and remaining Parmesan. Add a drizzle of olive oil over bowls. Garnish with remaining chives and serve with any remaining lemon wedges on the side.

Nutrition Facts : Calories 770 kcal, Fat 40 g, SaturatedFat 19 g, Carbohydrate 90 g, Sugar 9 g, Protein 20 g, Fiber 9 g, Cholesterol 75 mg, Sodium 370 mg

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