Romano's Macaroni Grill Penne Rustica (copycat recipe)

Romano's Macaroni Grill is one of my favorite restaurants!

After checking out the ingredient list, I can't wait to make this . . . shrimp and chicken with penne in a rich cream sauce spiked with marsala wine!

I don't think I will be able to wait for a special occasion to make this . . .

Ingredients

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
• 1/8 teaspoon cayenne pepper
• 4 cups heavy cream

Penne Rustica:

• 1/2 ounce pancetta or 1/2 ounce bacon
• 9 shrimp, peeled and deveined
• 6 ounces grilled chicken breasts, sliced
• 8 -12 ounces penne pasta, cooked
• 1 1/2 teaspoons chopped pimiento
• 3 ounces butter
• 1/2 teaspoon chopped shallot
• 1/2 pinch salt and pepper
• 1/2 cup parmesan cheese
• 1/4 teaspoon paprika
• 3 sprigs fresh rosemary

Directions

For Gratinata Sauce: 

Saute butter, garlic, and rosemary until garlic begins to brown.

Add Marsala wine and reduce by one-third.

Add remaining ingredients, reduce by half of the original volume.

Set aside.


For Penne Rustica: 

Saute pancetta until it begins to brown.

Add butter, shallots, and shrimp.

Cook until shrimp are evenly pink but still translucent.

Add chicken, salt, pepper, and mix thoroughly.

Add gratinata sauce and 1/2 cup parmesan cheese.

Simmer until sauce thickens.

In a large bowl, combine shrimp & chicken mixture with the cooked pasta.

Pour into a large casserole dish or roaster.

Top with remaining cheese, pimientos and sprinkle with paprika.

Bake at 475 degrees for 10 to 15 minutes.

Remove and garnish with fresh rosemary sprig.



Recipe Source

Biscuits with Sausage Gravy

I'm sharing one of my favorite things today . . . Biscuits with Sausage Gravy.

The posted recipe is from The Food Network with actual measurements  since I don't measure when I make my gravy, but I'm also including my recipe without measurements.

First of all . . . please please please do not use refrigerator biscuits!!!  Biscuits are so fast and easy to make and the quality and taste of the biscuits makes such a huge difference in this dish.

I'll agree with the choice of sausage . . . Jimmy Dean Sausage is the best!  I use the original version, but that is my preference.  I've never used the crumbles . . . I prefer sausage patties.

Since it is just The Captain and I, we don't need that huge gravy recipe.  If you want to make less, just cut the measurements in half or less.

The way I make mine . . . I make sausage patties for our breakfast with eggs, and I make one or two extra patties for the gravy, depending on how much I want to make or how much sausage we have on hand.

Once the sausage patties are done, remove from heat and set aside.

Add butter to the pan you cooked the sausage in (don't discard sausage drippings) and add equal part of flour once it is melted and bubbly . . . be careful not to burn the butter (amounts depend on how much gravy you want to make).

Gradually add milk and cook, constantly stirring, until the mixture thickens and comes to a boil.  Add salt and pepper to taste.  Crumble sausage patties set aside for the gravy into the mixture.  Adjust ingredients as you go to make sauce to the consistency and amount of gravy you prefer.

I've never made my gravy without butter . . . I just like the taste butter gives the gravy.  Instead of milk, I prefer to use half and half . . . no-fat half and half can be used if lighter version is desired, you really can't tell the difference.

Here is the Food Network's version . . .

Ingredients
can (16 ounces) refrigerated jumbo buttermilk biscuits (8 biscuits)
pkg. Jimmy Dean® Original Hearty Pork Sausage Crumbles
1/4 cup flour
2 -1/2 cups milk
Salt and ground black pepper to taste


Directions
Bake biscuits according to package directions.

Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.

Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.


Recipe and photo source

I've shared this recipe with . . .

Sun Dried Tomato, Basil & Mozzarella Pasta Salad

My favorite italian meat market and deli sells a salad that is so similar to this one!  It is one of The Captain's favorite things!!  Every time I walk into this deli, the smells that fill the air reminds me of my trips to this same deli as a little girl with my mom and nana . . . it brings back so many fond memories.  

The aroma of this salad is unbelievably delicious and now we can enjoy it at home. 

I'm so happy to have found this recipe from Angela at A Little About A Lot, a new blog discovery.  Visit her blog for more photos of her signature dish and lots of yummy recipes and crafts (link follows recipe) . . . I'm looking forward to checking out more of her posts.  One of the things I love so much about linky parties is finding awesome blogs like hers!  Thank you Angela :)

Sun Dried Tomato, Basil & Mozzarella Pasta Salad
1 lb Pasta (whatever type you like, but Angela likes using anything spiral)
4-5 Roma Tomatoes 
1 lb Mozzarella - chopped
1 cup Basil leaves 
1 cup Parmesan Cheese

Dressing
6 Sun Dried Tomatoes in oil - drain & chop
2-3 Garlic cloves 
6 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
2 tsp Salt 
1 tsp Pepper 

Boil pasta until al dente, drain, drizzle with olive oil and set aside.  

While pasta is cooking make the sauce.  

To make the sauce:
Blend your sun dried tomatoes & garlic in your processor.   Add the olive oil, red wine vinegar, salt & pepper and blend until smooth.  The longer it blends the more the sun dried tomato gets broken up and creates a darker and smoother sauce.

At this point you'll want to taste the sauce.  If it tastes too much like olive oil, add a splash of vinegar.   Add any additional salt & pepper to your liking.

Chop up the tomatoes & mozzarella and add to the cooked pasta.  Julienne the basil and add to pasta along with the parmesean. Mix and serve :)

Manja!!


Click here to go to Angela's original post with lots of photos of the process.

Quick Creamy Parmesan Chicken Penne

Easy and delicious!  I make a similar meal with alfredo sauce in a jar, which can be an alternative for this dish too.  

What I love about this recipe is that it is made in one pan . . . the pasta cooks in the sauce!  Love the concept :)

Ingredients

• 1 pouch (9 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
• 2 cups uncooked penne pasta
• 2 cups chopped cooked chicken (rotisserie, canned or leftovers)
• 1/3 cup shredded Parmesan cheese
• 1 cup diced tomato
• 1/4 cup Progresso® Italian style panko crispy bread crumbs  

Directions

HEAT cooking sauce, 1 1/2 cups water, 1 T. butter, salt and pepper to boiling in large skillet.

STIR in pasta; reduce heat to medium. Cover; cook about 10 minutes, stirring occasionally, until pasta is tender. Stir in chicken and cheese.

TOP with tomato and bread crumbs. Serve immediately.

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