Penne Rustica


Penne pasta cooked in a rich, creamy sauce filled with shrimp, chicken, and prosciutto. It tastes just like the dish from Macaroni Grill!


Units Scale

Gratinata Sauce

  • 2 teaspoons butter (salted or unsalted)
  • 2 teaspoons minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dill & rosemary (fresh or dried)
  • 1 cup dry marsala wine
  • 1/4 teaspoon cayenne pepper
  • 6 cups heavy cream

Penne Rustica

  • 1 ounce prosciutto or bacon
  • 18 shrimps (peeled, deveined)
  • 12 ounces sliced grilled chicken breasts
  • 16 ounces penne pasta
  • 6 ounces butter (salted or unsalted)
  • 1 shallot
  • Dash of salt and pepper
  • 1 cup grated parmesan cheese
  • 1/2 teaspoon paprika



  1. Melt the butter in a saucepan, and cook the garlic and rosemary until the garlic
  2. Pour in the wine and let it cook until it lessens by a third. Add in the mustard, dill, cayenne
  3. add some oil in a saucepan and fry the prosciutto or bacon. When it starts to brown ad in the butter, shallot, and shrimp. Cook everything over medium heat until the shrimp is about halfway cooked.
  4. Bring a pot of salted water to a boil and cook the penne for about 5 to 6 minutes. The pasta should be undercooked as it will keep cooking in the oven.
  5. Toss in the chicken and cook it for another few minutes until the chicken is mostly cooked. Season the mix with salt and pepper.
  6. Pour the Gratinata sauce on top of the shrimp, chicken, and prosciutto. Stir in half

Keywords: penne rustica recipe