Romano's Macaroni Grille Vodka Rustica
"Delicious! I adjusted for 8 servings and substituted sausage for shrimp. My family (including the finicky kids) loved this dish. I prepped all of the ingredients beforehand and followed the recipe exactly. I used my cast iron skillet for the final baking. My husband (simple meat and potatoes guy) was VERY pleased - he ate this for 3 meals over the course of two days! Definite winner."- Mom_2_Four
962 people want to try | 1,432 have favorited
|2 tablespoonsGarlic; minced|
|3 tablespoonsmarsala wine|
|2 cupsHeavy cream|
|1 cupGrated Parmesan cheese|
|1/2 teaspoonchicken bullion|
|1 tablespoonGrey Poupon Dijon Mustard|
|2 teaspoonsfresh rosemary; minced|
|1/2 teaspoonfresh thyme; minced|
|1/4 teaspooncayenne pepper; ground|
|1 lbpenne rigate; cooked|
|12 mediumshrimp; peeled and deveined|
|2 skinlessChicken breasts|
|1/2 cupProsciutto; about 2 ounces, thick-sliced, chopped|
|3 tablespoonsGrated Parmesan cheese|
|1 1/2 teaspoonsPaprika|
|12 pimientos; sliced|
Romano's Macaroni Grille Vodka Rustica Preparation
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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Romano's Macaroni Grille Vodka Rustica Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven