Romano's Macaroni Grill Penne Rustica

Gratinata Sauce:

2 T. butter
2 T. chopped garlic
1 T. Dijon mustard
1 tsp. salt
1 tsp. chopped rosemary
1 cup marsala wine
1/4 tsp. cayenne pepper
8 cups heavy cream

Saute butter, garlic and rosemary until garlic begins to brown. Add marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.

Penne Rustica:

1 oz. pancetta or bacon
18 ea. shrimp, peeled and deveined
12 oz. grilled chicken breast, sliced
4.5 cups of granita sauce
48 oz. penne pasta, precooked
3 T. pimentos
6 oz. butter
1 T. shallots, chopped
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 tsp. paprika
6 sprigs of fresh rosemary

Saute pancetta until it begins to brown. Add butter, shallots and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, and pepper;
mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 for 10-15 minutes. Remove and garnish with fresh rosemary sprig. Serves six.