Romano’s Macaroni Grill Penne Rustica

This is a wonderful dish combining 3 meats and pasta in a savory cream sauce. Serve with a salad and bread sticks.

Romano’s Macaroni Grill Penne Rustica is a popular dish known for its rich and indulgent flavors. The combination of grilled chicken, shrimp, and penne pasta tossed in a creamy sauce makes it a satisfying and comforting choice for pasta lovers.

The recipe starts with preparing the flavorful Granita Sauce, which features a blend of ingredients like butter, garlic, rosemary, Marsala wine, Dijon mustard, salt, cayenne pepper, and heavy cream. This sauce sets the foundation for the Penne Rustica, providing a creamy and savory base.

To make the Penne Rustica, pancetta or bacon is sautéed until crispy and combined with butter, shallots, and peeled shrimp. Grilled chicken slices are added to the mix, along with a pinch of salt and pepper to enhance the flavors. The star of the dish, the Granita Sauce, is then poured over the shrimp and chicken mixture.

The next step involves combining the flavorful sauce with precooked penne pasta, ensuring that every bite is coated in the rich and creamy sauce. The dish is then transferred to individual serving dishes or a large casserole dish, ready to be baked.

Before baking, the Penne Rustica is generously sprinkled with Parmesan cheese, pimentos, and a touch of paprika for added depth and color. The dish is then baked until the cheese melts and becomes bubbly, creating a deliciously gooey and cheesy topping.

To add a final touch, fresh rosemary sprigs are used as a garnish, enhancing the presentation and adding a subtle herbal aroma to the dish.

Romano’s Macaroni Grill Penne Rustica is a hearty and satisfying pasta dish that combines the richness of the Granita Sauce with the flavors of shrimp, chicken, and penne pasta. With its indulgent ingredients and creamy texture, it’s a favorite choice for those seeking a comforting and flavorful meal at the restaurant.

SERVES: 4–6

INGREDIENTS:

FOR GRANITA SAUCE 

• 2 tablespoons butter
• 2 tablespoons chopped garlic
• 1 teaspoon chopped rosemary
• 1 cup Marsala wine
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 8 cups heavy cream

FOR PENNE RUSTICA 

• 1 ounce pancetta or bacon
• ¾ cup butter
• 1 tablespoon chopped shallots
• 18 peeled and deveined shrimp
• 12 ounces sliced grilled chicken breast
• Pinch of salt and pepper
• 4½ cups of Granita Sauce (from above)
• 1 cup Parmesan cheese
• 48 ounces penne pasta, precooked
• 3 tablespoons pimentos
• ½ teaspoon paprika
• 4–6 sprigs fresh rosemary, for garnish

INSTRUCTIONS:

1. To make the Granita Sauce, sauté butter, garlic, and rosemary in a saucepan for 2–3 minutes until the garlic begins to brown.
2. Add the Marsala wine and reduce it by one-third, which should take about 5 minutes.
3. Stir in the Dijon mustard, salt, cayenne pepper, and heavy cream. Cook for another 5 minutes until the mixture has reduced by half of its original volume. Set the sauce aside.
4. Preheat the oven to 475°F.
5. In a skillet, sauté the pancetta or bacon for 6 minutes until it begins to brown. Add the butter, shallots, and shrimp. Cook until the shrimp are evenly pink but still translucent, about 3–4 minutes.
6. Add the sliced grilled chicken, salt, and pepper to the skillet and mix everything thoroughly. Pour in the Granita Sauce and add ½ cup of Parmesan cheese. Simmer the mixture for 5 minutes until the sauce thickens.
7. In a large bowl, combine the shrimp and chicken mixture with the precooked penne pasta. Transfer the mixture to individual serving dishes or one large casserole dish.
8. Sprinkle the remaining Parmesan cheese and pimentos on top of the pasta mixture. Sprinkle with paprika for added color.
9. Bake the dish in the preheated oven for 10–15 minutes until the cheese is melted and bubbly.
10. Remove from the oven and garnish with fresh rosemary sprigs.
11. Serve hot and enjoy!