Chief Longwind Of The North
Certified/Certifiable
I made this tonight for the first time ever, for guests who requested it. I followed this reckpe - https://www.food.com/recipe/romanos-macaroni-grill-penne-rustica-114360, and it came out so very good.
the young man who requested it said it was better than his mother's, and his mother's had been his favorite meal, bar none. I told him not to tell his mom. Oh, and I made a half-batch by simply dividing everything by two.
I changed several things from the original,after I made the sauce, I used the shells from the EZ Peel shrimp, put them into a sieve, and immersed them in the sauce as it reduced. This added a stronger shrimp flavor to the sauce..
Of course I removed them before adding to the sauce to the Penne Pasta. i first fried a good, thin-sliced smoky bacon until crisp. I poured off the excess bacon fat and added the butter. I used more shrimp, 16 to be exact, jumbo, and sauteed them in butter until they just started turning pink. I stirred them often to cook both sides. I poured the contents from the sautee pan into the Gratinada sauce. Oh, and Gratinada is French for Au Gratin. And finally, I used Pecorino-Romanominstead of Parmesano-Regiano,that I grated fresh. I also made my own bread crumbs from homemade bead, and toasted it in a pan on the stove top. I used sun-dried tomato, chopped, instead of pimentos.
I'd never had this dish before, and I have to say, it's darned tasty. It you want something pasta that isn't all tomato based, give this a try. It's a bit of work, but with proper set up of ingredients, it's pretty easy to make, and well worth the effort.
Seeeeeya; Chief Longwind of the North
the young man who requested it said it was better than his mother's, and his mother's had been his favorite meal, bar none. I told him not to tell his mom. Oh, and I made a half-batch by simply dividing everything by two.
I changed several things from the original,after I made the sauce, I used the shells from the EZ Peel shrimp, put them into a sieve, and immersed them in the sauce as it reduced. This added a stronger shrimp flavor to the sauce..
Of course I removed them before adding to the sauce to the Penne Pasta. i first fried a good, thin-sliced smoky bacon until crisp. I poured off the excess bacon fat and added the butter. I used more shrimp, 16 to be exact, jumbo, and sauteed them in butter until they just started turning pink. I stirred them often to cook both sides. I poured the contents from the sautee pan into the Gratinada sauce. Oh, and Gratinada is French for Au Gratin. And finally, I used Pecorino-Romanominstead of Parmesano-Regiano,that I grated fresh. I also made my own bread crumbs from homemade bead, and toasted it in a pan on the stove top. I used sun-dried tomato, chopped, instead of pimentos.
I'd never had this dish before, and I have to say, it's darned tasty. It you want something pasta that isn't all tomato based, give this a try. It's a bit of work, but with proper set up of ingredients, it's pretty easy to make, and well worth the effort.
Seeeeeya; Chief Longwind of the North
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