I have some amazing family and friends. Hopefully my previous posts have given you insight to some of those people. But I have been a bad "work-spouse" and not introduced you to the person that influenced me to blog in the first place.
Erin Baggerly was one of the first people I met at Bonefish Grill. She would open the bar on days that I opened the restaurant. We would put the wine order away, and grab a quick bite before a manager unlocked the doors. And some nights, I would catch a ride home from her so that Suzy wouldn't have to pick me up late at night. We soon realized how much we had in common, and how open we could be with one another.
We discussed our lives in so much detail, it seemed like we were friends for years. Erin told me so much about her fiance Darick, and I vice-versa about Suzy. It was obvious that they would click as well as we did. Despite only knowing each other for less than 18 months, we both wanted the other couple to be involved in our weddings. They truly are lifelong friends.
A few months back, Suzy and I wanted to show our appreciation to Erin and Darick by having them over for dinner. I remembered from one of our previous conversations that Darick loves the Penne Rustica from Macaroni Grill so I found a recipe for it.
This dish is easy to make, very flavorful, and is impossible not stuff your face with.
The first step is to make the Gratinata sauce.
2 teaspoons butter
2 teaspoons chopped garlic
1 teaspoon Dijon mustard
1 teaspoon dill
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream
For the Penne Rustica you need:
1 ounce pancetta or 1 ounce bacon
18 shrimp, peeled and deveined
12 ounces chicken breasts, sliced
16 -24 ounces penne pasta, cooked
3 teaspoons chopped pimiento
6 ounces butter
1 teaspoon chopped shallot
1 pinch salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary
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 chicken. Cook until chicken is seared but not fully cooked. Add shrimp, salt, pepper, and mix thoroughly. Make sure the shrimp is pink but still translusent. 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.
I have made this twice for Erin and Darick, and it was a hit both times. I made a joke on their wedding website about bringing 30 pans. Judging by the responses, others didn't take it as such. They are such special people and good friends that I wouldn't hesitate to do it.
Because she is brutally honest with me, she gets the benefit of being my taste tester. Erin always enjoys my dishes. Whenever I try something new I make sure she has a sample. We work together tonight so I hope she is in the mood for chicken piccata pasta.
