Posted by CookinMom - June 2, 2001

Source: Posted by Tracy Sunday, 30 April 2000 at 3:42 p.m. Contributed by Rudy2

The penne is easy, the sauce is the key: heavy cream, parmesan cheese, wine, etc. with chicken and shrimp. Cut the recipe in half and it was still way too much.

Gratinata Sauce
2 teaspoons butter
2 teaspoons chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup Marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream

Penne Rustica
1 ounce pancetta or bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breast, sliced
4 1/2 cups Granita Sauce
48 ounces penne pasta, precooked
3 teaspoons pimientos
6 ounces butter
1 teaspoon chopped shallots
1 pinch salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary

Gratinata Sauce: Saut?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: Saut?pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and 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 pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.

Serves six.