I rarely find a new pasta recipe that I am in love with. Truthfully, most new recipes I try I am kind of disappointed in. There are a few diamonds in the rough though and this is one of them. The prep time is worth every bite of this delicious pasta. It makes a generous quantity as well, so have some friends over when you make it... unless you want it for leftovers. Yes, you might want it all for yourself.
Adapted from Katherine Fields' blog
16 oz. whole wheat penne pasta
16 oz. smoked bacon, a good brand
12 oz. chicken breast, cut into small-medium chunks
1 large red bell pepper, diced
1 c. freshly grated Parmesan cheese
3 t. paprika
fresh rosemary, chopped
Prepare topping as described above. Preheat oven to 450 degrees. Cook pasta according to package directions and begin cooking Grantinata sauce (below). Also, cook bacon until crisp and nicely browned. Let cool and then break into small pieces with your fingers. Combine grantinata sauce, cooked pasta, chicken, bacon, peppers, Parmesan and paprika in large mixing bowl. Spread in a 9 x 13 baking dish or 2 smaller baking dishes. Top with mozarella cheese and fresh rosemary. Bake at 450 degrees for 10 minutes.
2 t. butter
2 t. garlic, minced
1/2 Marsala wine (available at most well-stocked grocery stores, not Walmart.)
1/2 t. Dijon mustard, or dry mustard
1 t. salt
2 t. rosemary, finely chopped
1/4 t. red pepper
3 1/2 c. heavy cream (you can substitute up to 1 c. cream for whole milk if you desire.)
In 5 qt. pan saute garlic in butter. Add Marsala wine and boil until it reduces by half, about 20 minutes. Add the rest of the ingredients and allow to cook over medium-high heat until it thickens.