Best 6 Rusty Penny Penne Rustica Recipes

PENNE RUSTICA

Steps:

• Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.

ROMANO'S MACARONI GRILL PENNE RUSTICA

Steps:

• 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.

PENNE RUSTICA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
• Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
• Preheat the oven to 500 degrees F (260 degrees C).
• Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
• Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
• Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.

MY SPECIAL "BRIOCHE RUSTICA"

Steps:

• Combine the flour, the grated cheese, the salt, the seeds oil and the lukewarm milk with sugar where you have dissolved the fresh yeast .
• Once you have mixed, bind with eggs. Put eggs one by one. Incorporate well before adding the next one.The final dough will be very cluey, soft and elastic. Rise for an hour,.
• Add all mixed chopped salami and cheese.
• Move the dough into a buttered and floured baking pan (like the one you see in the picture) and put into oven off.
• When the dough will be double, don't move it; switch the oven on and cook for 30/40 minutes at 350°F.
• Leave to cool slightly before serving.

POLLO LIMONE RUSTICA

Steps:

• Cook pasta according to package directions.
• Pre heat oven to 425.
• While pasta cooks, in a large sauce pan heat butter until melted, saute garlic until slightly brown.
• Add broth, wine and lemon juice to deglaze the pan.
• heat liquids to a boil. Allow to boil 1 minute. Turn down heat and allow sauce to simmer long enough to reduce the sauce the 1/2 of the original amount.
• When pasta is done cooking, drain, and set aside.
• When sauce is reduced remove from heat and add cream, salt and pepper. Taste sauce. Add more cream, seasonings and lemon as desired. Sauce should be lemony.
• Add chicken and 1/4 cup parmesan and return to heat. Warm until hot but do not allow the cream the boil.
• Add chicken and sauce to pasta. Toss to coat.
• Add spinach and toss long enough to very slightly wilt, the spinach should still be slightly crunchy.
• Transfer to a slightly greased baking dish. Sprinkle with additional parmesan.
• Bake for 10-12 minutes until top is slightly browning.
• Enjoy.
• Can top with lemon zest from lemons used for juicing if desired.

SAUSAGE AND PEPPERS RUSTICA

Steps:

• Brown sausages over Medium Heat in lightly oiled large frying pan. Once sausages are browned, cut into discs and cook each side until cooked through.
• Meanwhile, cut up the peppers and onion, julienne style. Add to cooked sausages in the pan.
• Lightly salt this mixture, continue cooking over Medium heat until vegetables are softened.
• Add marinara sauce, cover and cook for at least twenty minutes on Low. For best results, cook on low for a few hours, stirring occasionally (this incorporates all the flavors of the sausage and peppers into the sauce).
• Meanwhile, cook penne pasta al dente. Drain, add to sauce mixture.
• Add mozzarella and parmesan cheese, mix thoroughly and serve.
• ** This will be a very saucy mixture, I like that for dipping bread! If you prefer less sauce, use about 36 oz sauce, or pour out some sauce prior to adding the pasta in the final step -- it will be a delicious snack at some point! **.