Macaroni Grill’s Penne Rustica

Ingredients:

Gratinata Sauce:
2 teaspoon Butter
2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.
Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume.
Set aside.

Penne Rustica:
1 oz. pancetta or bacon
18 shrimp peeled and deveined
12 oz. grilled chicken breast, sliced
4 1/2 cups of granita sauce
3 lbs. cooked Penne Pasta
3 teaspoons pimentos, minced
6 oz. butter
1 teaspoon chopped shallots
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs of fresh rosemary

Procedure:

1. Saute pancetta until it begins to brown. 
2. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. 
3. Add chicken, salt, pepper, and mix thoroughly. 
4. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens.
5. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. 
6. Top with remaining cheese and pimentos and sprinkle with paprika. 
7. Bake at 475 degrees F for 10-15 minutes. 
8. Remove and garnish with fresh rosemary sprigs.

Olive Garden Tortelloni Bolognese

Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grate

Procedure:

1. Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
2. Deglaze the pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour more.
3. Toss the hot, drained pasta with the sauce. Top with parmesan cheese.
4. Serve immediately.