Romano’s Macaroni Grill Penne Rustica: The Ultimate Copycat Guide
Recreate Romano's Macaroni Grill's beloved Penne Rustica at home with step-by-step instructions, expert tips, and authentic flavors.
Penne Rustica is one of the most beloved dishes ever to grace the menu at Romano’s Macaroni Grill. With its luscious gratinata sauce, tender roasted chicken, shrimp, and smoky bacon over penne pasta, it’s no surprise this decadent bake is a perennial favorite. This guide offers an in-depth, kitchen-tested method to master this iconic recipe at home—with all the authentic flavors and pro tips you need for success.
Table of Contents
- Introduction to Penne Rustica
- Ingredients Overview
- Essential Tools & Equipment
- Step-by-Step Instructions
- Tips, Variations, and Make-Ahead Options
- Serving Suggestions
- Frequently Asked Questions (FAQs)
What Is Penne Rustica?
If you’ve ever dined at Romano’s Macaroni Grill, you’ll know Penne Rustica as a signature creamy baked pasta dish that blends Italian comfort with American flair. Traditionally, this dish features:
- Al dente penne pasta
- Sliced grilled chicken breasts
- Sauteed or roasted shrimp (optional)
- Smoky bacon or pancetta
- Red bell peppers for color and sweetness
- A rich rosemary-parmesan cream gratinata sauce
- Parmesan and mozzarella cheeses, baked until golden
- Finished with a hint of paprika and fresh rosemary
Penne Rustica’s unique flavor profile comes from the harmonious blend of smokiness, creaminess, and herbal notes, making it a complete comfort food that is at once indulgent and balanced.
Ingredients Overview
A truly outstanding Penne Rustica calls for quality ingredients. Here’s what you need for a classic, restaurant-style experience:
Pasta & Protein
- Penne pasta (1 lb, about one standard box)
- Grilled chicken breasts (2 large, marinated in olive oil and garlic salt, then grilled)
- Raw shrimp, peeled and deveined, about 9-12 (optional, but authentic)
- Bacon or pancetta (6 strips, or 1/2 oz pancetta), cooked until crisp
- Red bell peppers (1, diced)
Sauce (Gratinata)
- Butter (1 tsp)
- Chopped garlic (1 tsp)
- Marsala wine or apple juice with red wine vinegar (1/4 cup, or 1/4 cup juice + 1 tbsp vinegar)
- Chicken broth (1/2 cup)
- Dijon mustard (1/2 tsp)
- Salt (1/2 tsp, plus more to taste)
- Chopped rosemary (1/2 tsp, fresh preferred)
- Cayenne pepper (pinch or 1/8 tsp for subtle heat)
- Heavy cream (2 cups – 4 cups, depending on the version used)
Toppings & Finishing Touches
- Parmesan cheese (1/3 to 1/2 cup, grated)
- Mozzarella cheese (1 cup, shredded)
- Paprika (1/4 tsp, for color and subtle flavor)
- Fresh rosemary (for garnish)
Ingredient Substitution Table
| Ingredient | Substitution |
|---|---|
| Marsala Wine | Apple Juice + Red Wine Vinegar |
| Bacon | Pancetta |
| Heavy Cream | Half & Half (not as rich), or Dairy-free alternative (taste will differ) |
| Chicken Broth | Vegetable Broth |
| Fresh Rosemary | Dried Rosemary (use half as much) |
| Shrimp | Leave out (more chicken or more bacon for extra protein) |
Essential Tools & Equipment
- Large skillet or sauté pan (for sauce and proteins)
- Pasta pot (with lid or built-in strainer for easy draining)
- Frying pan (for crisping bacon or pancetta)
- Oven-safe casserole dish, 9×13 inch (for family style) or individual gratin dishes
- Sharp chef’s knife and cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Whisk (for smooth gratinata sauce)
Step-by-Step Instructions
1. Prepare the Proteins
- Marinate chicken breasts overnight in olive oil and garlic salt if possible. Grill until cooked through, then slice into bite-size pieces. (You can substitute pan-searing if grilling is unavailable.)
- Peel and devein the shrimp, if using. Keep chilled until ready to sauté.
- Cook bacon or pancetta in a frying pan over medium heat until crisp. Drain and chop into small pieces.
2. Make the Gratinata Sauce
- In a large skillet over medium heat, sauté garlic and butter until just fragrant (do not brown).
- Pour in Marsala wine OR apple juice plus red wine vinegar, and simmer to reduce by one-third. Add chicken broth to equal about 1/3 cup combined liquid.
- Add Dijon mustard, salt, chopped rosemary, and cayenne pepper. Stir to combine.
- Pour in heavy cream and reduce heat, letting the sauce gently simmer (do not let it boil) until thickened and reduced, about 10-15 minutes, stirring often.
- Taste and adjust seasoning. The sauce should be creamy, tangy, and fragrant with rosemary.
3. Cook the Pasta
- Cook penne pasta in generously salted boiling water to al dente—just a minute or two before fully tender. Drain and set aside. (Avoid overcooking; pasta will soften more in the oven.)
4. Sauté Shrimp and Bell Peppers
- In a large skillet, melt 1 tbsp butter. Add shrimp and cook until just turning pink but still tender, about 2 minutes. Remove and set aside.
- In the same pan, sauté diced red bell peppers until slightly softened. (Add shallots for extra depth, if desired.)
5. Assemble the Penne Rustica
- In a large mixing bowl, combine cooked penne, chicken, shrimp, crisped bacon, and bell peppers.
- Stir in most of the gratinata sauce. Add parmesan cheese (about 1/3 cup), and toss to evenly coat ingredients.
- Spoon mixture into a greased 9×13″ casserole dish or into individual gratin dishes for restaurant-style presentation.
- Drizzle any remaining sauce evenly over the top.
6. Finish and Bake
- Top with shredded mozzarella and additional parmesan cheese.
- Sprinkle paprika for color and flavor, then garnish with chopped fresh rosemary.
- Bake at 475°F (246°C) for 10-12 minutes, or until the top is bubbly and beginning to brown.
- Remove and let rest 5 minutes before serving for best texture and flavor.
Tips, Variations, and Make-Ahead Options
Pro Tips for Restaurant-Quality Results
- Do not overcook the pasta. Penne should be “al dente” so it holds up after baking and absorbs some of the sauce.
- Use fresh rosemary for greater aromatic depth. If using dried rosemary, use half the amount.
- If using shrimp, add them just before baking to avoid overcooking.
Fun Variations
- Shrimp-Free: Omit shrimp for those with allergies or aversions, or double the chicken for extra protein.
- Add Vegetables: Roasted mushrooms, zucchini, or sun-dried tomatoes lend new flavors.
- Prosciutto: Substitute bacon/pancetta with smoked prosciutto for a silkier, smokier note.
- Make it Lighter: Use half-and-half instead of cream (the sauce will be less rich and thick), or reduce the amount of cheese for fewer calories.
Make-Ahead and Storage
- Prepare in Advance: Grill chicken, sauté shrimp, and make the sauce a day ahead. Cook pasta and store all components separately. When ready to eat, combine in baking dish, top with cheese, and bake as directed.
- Refrigerate: Leftovers keep well up to 3 days, covered, in the fridge. Reheat gently in the oven at 350°F; add a splash of cream if the sauce looks dry.
- Freeze (Before Baking): Assemble unbaked casserole, cover tightly, and freeze up to 2 months. Thaw overnight before baking.
Serving Suggestions
- Pair Penne Rustica with a simple green salad and a light vinaigrette.
- Serve with warm, crusty bread (such as a ciabatta or garlic loaf).
- A crisp, chilled white wine (Pinot Grigio or Sauvignon Blanc) or a sparkling mineral water complements the creamy sauce.
- Finish the meal with a light citrusy dessert (like lemon sorbet or cheesecake bars).
Frequently Asked Questions (FAQs)
Q: Can I make Penne Rustica without shrimp or bacon?
A: Absolutely! The recipe is flexible. Omit shrimp and/or bacon based on preference or dietary needs without sacrificing the integrity of the dish. Substitute double chicken or add veggies for balance.
Q: Is it possible to make this dish gluten-free?
A: Yes. Substitute your favorite gluten-free penne pasta and ensure all other ingredients (e.g., broth and mustard) are certified gluten-free.
Q: Can I use other pasta shapes?
A: You can use rigatoni, ziti, or fusilli. The goal is a shape that holds sauce well and retains texture after baking.
Q: How do I avoid a thin sauce?
A: Let the gratinata sauce simmer gently and reduce by about one-third before adding it to the dish. If it’s too thin after mixing, return to heat and simmer a few minutes more, stirring often.
Q: Can I prepare this dish in individual servings?
A: For a restaurant experience, divide the mixture among individual gratin dishes before topping and baking. This ensures a perfectly browned top for each portion.
Q: What if I can’t find fresh rosemary?
A: Dried rosemary works; use about half the amount and crush it between your fingers to release its oils before adding to the sauce.
Q: Can I make Penne Rustica ahead for a party?
A: Yes. Assemble the dish (without baking), cover, and refrigerate up to 24 hours. Add 5 extra minutes to baking time if cold from fridge.
Nutrition Information (Approximate per serving)
| Calories | Protein (g) | Fat (g) | Carbohydrates (g) |
|---|---|---|---|
| 600-750 | 30-36 | 32-39 | 44-52 |
*Nutrition will vary based on protein choices and exact ingredients.
Final Thoughts
This Penne Rustica copycat recipe brings all the magic of Romano’s Macaroni Grill right to your kitchen: the creamy rosemary-infused sauce, the perfect blend of pasta, chicken, shrimp, bacon, and melted cheese, and that satisfying golden-baked finish. With these detailed steps, pro tips, and make-ahead strategies, you can impress family and friends at any gathering—or treat yourself to restaurant-quality Italian comfort on a weeknight.
