Macaroni Grill's Penne Rustica

Gratinata sauce
1	teaspoon butter
1	teaspoon chopped garlic
1/2	teaspoon Dijon mustard
1/2	teaspoon dill
1/2	teaspoon chopped rosemary
1/2	cup marsala wine (I used cooking wine)
1/8	teaspoon cayenne pepper
4	cups heavy cream
Penne Rustica
1/2	ounce pancetta or bacon or prosciutto (used bacon)
9	shrimp, peeled and deveined
6	ounces grilled chicken breasts, sliced
8-12	ounces penne pasta, cooked
1 1/2	teaspoons chopped pimiento (skipped this)
3	ounces butter
1/2	teaspoon chopped shallots (J couldn't find so I used green onions, IK totally different, next time I'll find shallots! lol)
1/2	pinch salt and pepper
1/2	cup parmesan cheese (used fresh)
1/4	teaspoon paprika
3	sprigs fresh rosemary (skipped this)

1. For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
2. Add Marsala wine and reduce by one-third.
3. Add remaining ingredients, reduce by half of the original volume.
4. Set aside.
5. For Penne Rustica: Saute pancetta until it begins to brown. (cooked & drained bacon, then did next step)
6. Add butter, shallots, and shrimp.
7. Cook until shrimp are evenly pink but still translucent.
8. Add chicken, salt, pepper, and mix thoroughly.
9. Add gratinata sauce and 1/2 cup parmesan cheese.
10. Simmer until sauce thickens.
11. In a large bowl, combine shrimp & chicken mixture with the cooked pasta.
12. Pour into a large casserole dish or roaster.
13. Top with remaining cheese, pimientos and sprinkle with paprika.
14. Bake at 475 degrees for 10 to 15 minutes.
15. Remove and garnish with fresh rosemary sprig.

Serve w/salad and bread, so good!