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Penne Rustica


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Rate this recipe 4/5 (1 Votes)


  • 3 TBS butter
  • 2 TBS minced garlic
  • 3 TBS marsala wine
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 1 TBS cornstarch
  • 1 TBS Dijon mustard
  • 2 tsp minced fresh rosemary
  • 1/2 tsp salt
  • 1/2 tsp minced fresh thyme
  • 1/4 tsp ground cayenne pepper
  • 1 lb penne rigate pasta, cooked al dente, drained and set aside.
  • 12 med shrimp, peeled and deveined
  • 2 BL/SL chicken breast fillets
  • 1/2 cup (about 2 oz) thick-sliced smoked prociutto, chopped
  • 3 TBS grated Parmesan cheese
  • 1 1/2 tsp paprika
  • 12 sliced pimentos
  • 4 sprigs rosemary


Servings 4
Preparation time 15mins
Cooking time 50mins


Step 1

1) Preheat grill to high

2) Prepare sauce by melting butter in a med saucepan over med-low heat. Add garlic and sweat it for about 5 mins. Be sure the garlic doesn’t brown. Add the marsala wine and cook for another 5 mins. Add heavy cream, 1 cup Parmesan, milk, chicken broth, cornstarch, mustard, minced rosemary, salt, thyme and cayenne pepper and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 mins or until it’s thick. Cover sauce and remove it from the heat.

3) Pound the thick end of chicken breast to make them uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers then rub them with oil and sprinkle with salt and peepper.

4) Grill chicken for 5 – 6 mins per side. Grill shrimp for 2 mins per side. When chicken is done, slice each breast into strips.

5) Preheat oven to 500 degrees F. Build each dish in a large, shallow baking dish or a 9” glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add 1/4 of the chick, 3 shrimp and 2 TBS of prociutto onto each serving. Spoon 3/4 cup of the sauce on each serving and toss to coat. Combine 3 TBS Paremesan with 1 1/2 tsp paprika , then sprinkle 1 TBS of this mixture over the top of each serving. Bake for 10 – 12 mins or until tops begin to brown. Arrange three pimentos on the top of each serving, then jab a sprig of rosemary into the center and serve.

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