Penne Rustica

Gratinata Sauce Ingredients: 

• 1 teaspoon butter
• 1 teaspoon chopped garlic
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon dill
• 1/2 cup marsala cooking wine
• 4 cups heavy cream

Penne Ingredients:

• 9 raw shrimp, peeled and deveined
• 2 small grilled chicken breasts, diced
• 1/4 cup butter 
• 1 small white onion, chopped
• Salt and pepper
• 12-16 ounces penne pasta, cooked
• 2 red bell peppers, chopped
• 1/2 cup parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon paprika

Directions:

To make the gratinata sauce, melt the butter in a medium saucepan or skillet with a rim. Whisk in the chopped garlic, mustard and dill. Pour in the marsala cooking wine and then whisk in the cream. Let simmer over low heat and let reduce by half.

Cook the pasta and chicken if needed.

In another saucepan or skillet, saute the shrimp and chicken with the butter and onion. Add a little salt and pepper. Once the gratinata sauce has reduced, add it into the skillet or saucepan with the chicken and shrimp. Let simmer for 5-10 minutes, allowing flavors to mingle.

Preheat oven to 400.

In a 9×13 inch baking dish, toss the cooked penne pasta and red bell peppers. Pour in the saucyt chicken-shrimp mixture and toss gently. Top with the Parmesan cheese and mozzarella cheese.

Bake in the preheated for 20 minutes, or until bubbling and cheese has melted and begun to brown.

Sprinkle paprika on top before serving.