It’s about 3oz of the juices that come in the can of roasted reds we get shipped in.Īlso another tip- the sauce shouldn’t be freshly hot when adding. As far as the rustica I find a lot of the flavor comes from the roasted red peppers Liquid we put in when we top it before putting it in the salamander to finish off. Also we use more Marsala wine ( 5tb Marsala and 1tb white). If you can’t get the flavor of the sauce we use on the rustica and Milano just right it might be the mustard! We use zaxbys Cajun mustard not Dijon. Hey! I actually work at the macaroni grill. Bake for 10 minutes or until top begins to brown and dish begins to bubble at the edges.

Sprinkle parmesan/paprika mixture on top.

Pour pasta into baking dish pour gratinata sauce over all, using large spoon to mix well.

Pour gratinata sauce over mix with a spoon until well coated.Pour pasta into large bowl add chicken, shrimp and prosciutto.Combine 3 TB parmesan with 1 1/2 tsp paprika set aside.Cut shrimp into bite size pieces set aside.Saute shrimp n butter and/or EVOO until no longer transluscent.Spray large baking dish with EVOO or avocado oil spray.Boil pasta until al dente drain, drizzle with EVOO set aside.Remove sauce from heat set aside or refrigerate until ready to make the dish.Bring the mixture to a simmer, whisk continually until sauce thickens.*.Add the remaining sauce ingredients whisk well until smooth.Add the marsala wine or balsamic vinegar simmer for 5 minutes.Add the garlic and shallot saute over low heat 1-2 minutes.Melt 3 tablespoons of butter in a medium saucepan over low heat.If you try this copycat Macaroni Grill Penne Rustica recipe, please leave your thoughts and comments! I love hearing from readers and welcome any feedback!Īs always, thanks so much for stopping by my site. A 12-inch sauté skillet is helpful for sautéing the shrimp and for whisking the gratinata sauce.These oval au gratin baking dishes on amazon are replicas of the Macaroni Grill dishes and a fun way to serve this entree in individual portions.A good pasta pot boils pasta and has a lid to pour off water (and eliminate the need for a drainer).

Once the dish is assembled, you can store it in the fridge several hours before finishing it in the oven. The chicken, gratinata sauce, and pasta can be made up to one day ahead and refrigerated until just before assembling and baking the dish. I slightly adapted this recipe to make the version below that everyone raved about during our Christmas party dining. Penne Rustica is the most popular menu item (and my personal favorite dish) at Macaroni Grill. Glory! It is literally one of the best pasta dishes I’ve ever put in my mouth! We had friends over for dinner when I served this, and they literally raved! My friend and cousin Angela from Nashville, TN, was raving about a copycat Macaroni Grill Penne Rustica recipe a few weeks ago, so I decided to try it out over the Christmas holidays. It is a rich, robust pasta dish with roasted chicken, shrimp, smoked prosciutto, and a rich rosemary parmesan cream sauce (gratinata). Penne Rustica is a signature dish that is trademarked by Romano’s Macaroni Grill. This decadent dish with roasted chicken, shrimp, smoked prosciutto, and pasta in a creamy parmesan sauce tastes almost identical to Macaroni Grill’s famous Penne Rustica.

Macaroni grill gluten menu