Saturday, December 6, 2008

Penne Rustica

I told you I loved What's Cooking in the Orange Kitchen! This is my 3rd update in a row from her blog :)

This pasta was heavy but fantastic. And incidentally, it made fantastic leftovers for lunch the next day too. I was a little heavy handed with the pepper flakes and cayenne pepper so it had a bit of a kick which was great because we love spicy!

Sauce:
1 tbsp Butter
1 tbsp Garlic (I used 4 cloves)
1/2 tbsp Dijon Mustard
1/2 tspn Salt
1/2 tspn Chopped Rosemary
1/2 cup Marsala Wine
1/8 tspn Cayenne Pepper
4 cups Heavy Cream (half and half is a fine substitute) I also used a tsp of red pepper flakes
1/4-1/2 cup parmesan cheese

Saute butter, garlic and rosemary until garlic begins to brown (DON'T burn your garlic, it will be bitter. I added the wine as soon as the edges of the garlic turned golden). Add Marsala wine and reduce by 1/3. Add remaining ingredients and reduce by half of original volume set aside. (I added parmesan cheese now)

Penne:
1/2 oz pancetta or bacon (I used bacon)
9 ea. Shrimp, peeled and deveined (I left out the shrimp)
6 oz. grilled chicken breast, sliced
16 oz. penne, pre-cooked
3 oz. butter (I used less than a tbsp)
1/2 Tbsp shallots,chopped
Pinch of Salt & pepper
1/2 cup parmesan cheese
1/4 tsp paprika
a sprinkle of red pepper flakes
sprinkle of cayenne peppe
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Saute pancetta until it begins to brown. Add butter, shallots and shrimp. (I first melted the butter, then cooked the pancetta, then added the shallots and shrimp)Cook until shrimp are evenly pink but still translucent.(I used precooked so really I only warmed them) Add chicken, salt and pepper; mix thoroughly. Add sauce and 1/2 cup of Parmesan cheese (I had already added the parmesan cheese)and simmer until sauce thickens. In a large bowl(I added my cooked pasta to my skillet then just put it right in my casserole dish), 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 sprinkle with paprika. Bake at 300*(400) for 10-15 minutes.

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