Penne Rustica

This recipe is our tradition new year's meal. It is decadent and delicious. The recipe calls for chicken, but because we have duck at Christmas, we always use leftover duck instead.

Sauce:

• 2 tsp. butter
• 2 tsp. chopped garlic
• 1 tsp. dijon mustard
• 1 tsp dried dill
• 1 tsp chopped rosemary
• 1 cup marsala wine
• 1/4 tsp cayenne pepper
• 3 cups cream

Pasta portion:

• 4 oz. bacon
• 18 shrimp-peeled and deveined
• 12 oz chicken, sliced
• 16-24 oz cooked penne pasta
• 6 oz butter
• 1 chopped shallot
• 1 pinch salt and pepper
• 1 cup parmesan cheese
• 1/2 tsp paprika

For the sauce: saute butter, garlic, and rosemary until garlic begins to brown. Add in wine and reduce by about 1/3. Add remaining ingredients. reduce by half. Set aside.

For the pasta portion: saute bacon until crisped. add butter, shallots, and shrimp, cook until shrimp are pink but still slightly translucent. Add in the chicken (or duck) and salt and pepper. Mix evenly. Add the sauce and half of the parmesan. Simmer until it thickens. Combine pasta and sauce mixture in a large bowl. Pour into a casserole dish and top with remaining cheese and sprinkle the paprika over the top. Bake at 475 for 10-15 minutes.