CopyCat Macaroni Grill Penne Rustica

Let's Cook

1. Step 1.

   In a saucepan, melt the butter over medium heat. Add the garlic and rosemary and sauté until the garlic begins to brown, about 2-3 minutes. Be careful not to burn the garlic.

2. Step 2.

   Pour in the marsala wine and bring to a simmer. Reduce the liquid by one-third, which should take about 5 minutes. The sauce should thicken slightly.

3. Step 3.

   Add the remaining ingredients for the granita sauce (as listed) and continue to simmer until the sauce is reduced by half of its original volume, about 10-15 minutes. Stir occasionally. Then set the sauce aside.

4. Step 4.

   While the sauce reduces, prepare the penne rustica: In a large skillet, sauté the pancetta over medium heat until it begins to brown, about 5 minutes. It should render its fat and become crispy.

5. Step 5.

   Add the butter, shallots, and shrimp to the skillet with the pancetta. Cook, stirring, until the shrimp are evenly pink but still translucent, about 2-3 minutes per side. Do not overcook.

6. Step 6.

   Add the sliced grilled chicken, salt, and pepper to the skillet. Mix thoroughly to combine and warm the chicken through, about 2 minutes.

7. Step 7.

   Pour in the prepared granita sauce and 1/2 cup of the parmesan cheese. Stir to combine and simmer until the sauce thickens, about 5-7 minutes. The sauce should coat the back of a spoon.

8. Step 8.

   In a large bowl, combine the shrimp and chicken mixture with the precooked penne pasta. Toss until the pasta is well coated with the sauce.

9. Step 9.

   Transfer the mixture into single serving dishes or one large casserole dish. Top with the remaining parmesan cheese and the pimentos, then sprinkle with paprika.

10. Step 10.

    Bake at 475°F (245°C) for 10-15 minutes, until the cheese is melted and bubbly and the top is lightly browned.

11. Step 11.

    Remove from the oven and garnish each serving with a fresh rosemary sprig. Serve hot. Serves six.