Penne Rustica

For the past few days, Laura and I have had a strong urging for some pasta. And not just any pasta, the best pasta on the planet! I've had an obsession with the Penne Rustica at Macaroni Grill for quiet a while and wanted to try and recreate it. However, all the recipes online were really complicated and very time consuming. But one day, my friend Matt showed me a recipe book that his family had in North Carolina and in it was a pretty easy looking recipe for Penne Rustica. We tried it, and have loved it ever since. So here is that recipe with a few minor adjustments from us: Enjoy!

Penne Rustica

Gratinata Sauce-

- 3 Tbls. Butter
- 2 Tbls. Minced Garlic
- 2 Cups Heavy Cream
- 1 Cup Parmesan Cheese
- ½ Cup Milk
- ½ Cup Chicken Broth
- 1 ½ Tbls. Corn Starch
- 1 Tbls. Dijon Mustard
- 2 t. Rosemary
- ½ t. Salt
- ½ t. Thyme
- ¼ t. Ground Cayenne Pepper
- 2 t. Sugar

Main Ingredients-

- 1 lbs. Penne Noodles
- 3 Chicken Breasts
- ½ Cup diced Prosciutto (or bacon for a cheaper substitute)
- 4 large shrimps for each person (or more if love shrimp!)

Gratinata Sauce-

Melt butter. Add garlic and sweat for 5 minutes. Add all the rest of the ingredients and whisk until smooth. When adding the cornstarch, mix it well with the chicken broth before adding to avoid lumping. Simmer for 5 minutes until thick.

Main Dish-

Cook penne in boiling water until al dente and set aside. Grill or bake chicken until done and cut in strips. Fry prosciutto or bacon until done, cut into small bits. Grill or cook shrimp for 2 minutes or until done. Preheat oven to 500 degrees. Load pasta in a large casserole or individual over safe bowls. Place some strips of chicken prosciutto, and shrimp on the pasta and cover with sauce. Toss. Garnish with diced prosciutto and parmesan cheese. Place in the oven and bake for 10-12 minutes. Serves 6-8.

Yeah this recipe makes a ton so expect some good leftovers for lunches after making it. Yum!