Macaroni Grill Penne Rustica

Macaroni Grill Penne Rustica

This restaurant copycat pasta dish is loaded with flavor. Between the shrimp, chicken, pancetta and the creamy sauce, this isn't a dish you will soon forget.


  • 2 teaspoons butter
  • 2 teaspoons garlic, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon rosemary, chopped
  • 1 cup Marsala wine
  • 1/4 teaspoon cayenne pepper
  • 8 ounces heavy cream
  • 1 ounce pancetta or bacon
  • 18 shrimp, peeled and deveined
  • 12 ounces grilled chicken breast, sliced
  • 4 1/2 cups sauce (from recipe below)
  • 48 ounces penne pasta, cooked
  • 3 teaspoons pimento
  • 6 ounces butter
  • 1 teaspoon shallots, chopped
  • 1 pinch salt and pepper
  • 1 cup Parmesan cheese
  • 1/2 teaspoon paprika
  • 6 sprigs fresh rosemary


Gratinata Sauce (The sauce uses the ingredients listed from butter through heavy cream)

  1. Saute butter, garlic , and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.

    Penne Rustica:
  2. Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.
  3. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.

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What about the 48 oz. of pasta? I don't even think there is a pot that fits that amount of pasta. Can the editor or someone that had made this comment of this?

Are you sure you mean 48 oz. pasta? Seem like quite a lot for 6 servings.

I think the amount of heavy cream at 8 cups is correct. After reading through the recipe, you are reducing the sauce by half after adding the cream. The recipe calls for 4-12 cups of sauce, which you would not have if only using 8oz of cream. I didn't catch this until after I started making the recipe. I cut the wine in half, and used 2 cups of cream. I also used 8oz of pasta (48oz seemed like quite a bit for 6 servings). Everything else I kept the same. It was delicious!

That does seem like quite a bit of heavy cream! Thanks for catching that. We have updated the recipe to call for 8 ounces of heavy cream. -RecipeLion Editors

Looks great but it calls for 8 cups of heavy cream and it only serves 6. Is this a bit much?


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