Penne Rustica

  • Prep Time: minutes
  • Cook Time: minutes
  • Servings: servings


  • 1 teaspoon salt
  • 14 ounce pasta penne
  • 4 cup milk whole
  • 2 count chicken breasts
  • 2 cup cream
  • 1 cup butter
  • 1 teaspoon paprika
  • 1 tablespoon pimiento
  • 1 cup grated Parmesan cheese
  • 1 teaspoon mustard dijon
  • 18 medium shrimp
  • 1 tablespoon onion
  • 2 slice bacon
  • 1 teaspoon dill weed
  • 1/4 teaspoon cayenne pepper
  • 1 cup wine marsala
  • 3 tablespoon fresh rosemary
  • 2 clove garlic


    1. Cook pasta according to directions on box.
    2. For the sauce, saute 2 tsp of butter, garlic, and rosemary until garlic begins to brown. Add Marsala wine and reduce volume by one-third. Add cayenne pepper, salt, mustard, dill, cream, and milk. Combine and set aside.
    3. Preheat oven to 475 degrees.
    4. Saute bacon until brown. Add remaining 6 ounces of butter, onion, and shrimp.
    5. Cook until shrimp are evenly pink but still translucent.
    6. Add sliced chicken breasts, salt, and pepper. Mix thoroughly. Pour in the sauce and 1/2 cup parmesan cheese. Simmer until sauce thickens.
    7. Combine the mixture with the cooked pasta and mix well. Pour into a large casserole dish. Top with remaining parmesan cheese, pimientos, and sprinkle with paprika.
    8. Bake for 10 to 15 minutes at 475 degrees. Remove and garnish with fresh rosemary sprigs.


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