Penne Rustica

By DigitalChef

Ingredients

• Gratinata Sauce:
• 3 tablespoons butter
• 2 tablespoons minced garlic
• 2 tablespoons Marsala wine
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup milk
• 1/2 cup chicken broth
• 1 tablespoon corn starch
• 1 tablespoon Grey Poupon Dijon
• 2 teaspoons fresh rosemary, minced
• 1/2 teaspoon fresh thyme, minced
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• Other Ingredients:
• 1 pound penne rigate pasta
• 12 medium shrimp, peeled and deveined
• 2 skinless chicken breasts
• 1/2 cup smoked prosciutto
• Topping:
• 3 tablespoons grated Parmesan cheese
• 1 1/2 teaspoon paprika

Details

Servings 4
Adapted from romanos.com

Preparation

Step 1

Melt the butter over a medium/low heat. Add the garlic and sweat it for 5 minutes. (Be sure the garlic doesn’t brown.) Add the wine and cook for 5 minutes. Add the remaining sauce ingredients and whisk well until smooth. Bring the mixture to a simmer; continue to cook for 10 minutes or until it’s thick. Cover and remove from the heat.

Cook the pasta for 7 to 9 minutes. Drain and set aside.

Pound the thick end of the chicken breasts to make a consistent thickness. Rub the chicken with olive oil; sprinkle with salt and pepper. Spear the shrimp on a skewer and rub them with olive oil; sprinkle with salt and pepper.

Grill the chicken for 5 to 6 minutes per side. Grill the shrimp for 2 minutes. Slice the chicken into strips.

Preheat the oven at 500° F. (Use a large, shallow baking dish or 9” baking dish.)

Layer the pasta, chicken, shrimp, and prosciutto. Spoon the sauce on top and toss to coat. Combine the grated Parmesan cheese and paprika; sprinkle on top.

Bake for 10 to 12 minutes.