Romano's Macaroni Grille Vodka Rustica

4 Servings
88% would make this recipe for Romano's Macaroni Grille Vodka Rustica again.

Truly Excellent!

1 : 00

Log in (free) to see larger recipe photos!

43 chefs marked this Romano's Macaroni Grille Vodka Rustica recipe as Favorite
2 chefs marked this as Try Soon
Recipe look good to you?

Romano's Macaroni Grille Vodka Rustica Ingredients

GRATINATA SAUCE	1/2 teaspoon salt
3 tablespoons butter	1/2 teaspoon minced fresh thyme
2 tablespoons minced garlic	1/4 teaspoon ground cayenne pepper
3 tablespoons marsala wine	1 lb penne rigate cooked
2 cups heavy cream	12 medium shrimp peeled and deveined
1 cup grated parmesan cheese	2 skinless chicken breasts
1/2 cup milk	1/2 cup Prosciutto about 2 ounces thick-sliced, chopped
1/4 cup vodka	TOPPING
1/4 cup water	3 tablespoons grated parmesan cheese
1/2 teaspoon chicken bullion	1 1/2 teaspoons paprika
1 tablespoon cornstarch	GARNISH
1 tablespoon Grey Poupon Dijon Mustard	12 sliced pimientos
2 teaspoons minced fresh rosemary	4 sprigs rosemary

Instructions for Romano's Macaroni Grille Vodka Rustica

Preheat bbq grill to high.

Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.

Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.

Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.

Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.

Main Ingredient: PastaCuisine: Italian

Ingredient Insight - look inside this recipe

Butter

Cayenne

Chicken

Chicken Breast

Cornstarch

Cream

Dijon Mustard

Garlic

Marsala

Milk

Paprika

Parmesan

Penne

Prosciutto

Rosemary

Salt

Shrimp

Thyme

Vodka

Grill Main Dish Italian Pasta Dinner

for flavor and categorization

This recipe is amazing! My whole family loved it and could not wait for me to make it again. I'm not sure how long it took me, because I began to get ingredients ready and mixing them while my dad went to the store. And then I had to wait for him, but it didn't take too much time after that. I recommend getting all your ingredients measured out and ready first it cuts down on time later.

makeyourselfab
on Feb 21 2008 10:38AM

schuyfrye1
on Dec 1 2007 10:34AM

Took a lot of time to prepare, and was a bit too spicy for my taste. I must confess it tasted better after sitting in the fridge overnight, and so I'm raising my rating from three stars to four. My next door neighbor loved it, and even requested I make it again (for her).

AnnieBananie
on Aug 31 2007 2:35PM

Loved it! It wasn't difficult to make and it will definitely be on the table again soon!

KristinaD
on Mar 23 2007 8:40PM

I substituted ham for prosciutto and non-fat half and half for booth the cream and milk. I also mixes the "remaining sauce ingredients" together before adding them to the first three. I have made that change in the recipe. Seems better than one at a time as the original recipe would imply.

Cyrano
on Jun 11 2006 12:21PM

Total Time: 1:30
Active time: 1:15

The ham instead of prosciutto is a good idea. I used half the quantity of cream. This is fabulous. Really tasty, and worth the effort. Now that we have the marsala and vodka, we won't have to buy them again for a long while. I recommend this to anyone. I'm guessing about the time taken, because I prepared some at home, then finished it at my parents' place.

admonsta
on May 26 2006 3:37AM

Total Time: 1:00
Active time: 0:30

I'm not really sure how long it took me to make this. I wasn't paying attention, but no matter how long it was or wasn't it was worth it. I changed it a little bit. I omitted the shrimp (I don't like shrimp) and used chopped ham instead of proscuitto. This was excellent! My 2 and 3 year olds also loved it. It has a hint of spice, but certainly not too much especially for children. I have already given the recipe to a few of my friends! I don't think it was necessarily hard, it just had a lot of ingredients. I also thought it was a little expensive only because I had to buy the wine and the vodka. If I had that around my house it would have been relatively cheap.