Ramano's Macaroni Grill Penne Rustica

GRATINATA SAUCE

3 tablespoons butter

2 tablespoons minced garlic

3 tablespoons marsala wine

2 cups heavy cream

1 cup grated parmesan cheese

1/2 cup milk

1/2 cup chicken broth

1 tablespoon cornstarch

1 tablespoon Grey Poupon Dijon Mustard

2 teaspoons minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon minced fresh thyme

1/4 teaspoon ground cayenne pepper

1 lb penne rigate, cooked

12 medium shrimp, peeled and deveined

2 skinless chicken breasts

1/2 cup about 2 ounces thick-sliced prosciutto, chopped

TOPPING

3 tablespoons grated parmesan cheese

1 1/2 teaspoons paprika

GARNISH

12 sliced pimientos

4 sprigs rosemary
Directions:Prep Time: 25 mins

Total Time: 37 mins

1 Preheat bbq grill to high. 2 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. 3 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. 4 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. 5 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. 6 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.