Penne Rustica

Ingredients

• 2–3 tablespoons olive or peanut oil (counted as olive oil) Olive oil
• 4–5 garlic cloves , minced Garlic, raw
• 2 cups heavy cream Heavy whipping cream
• 3 oz pecorino romano cheese , grated Romano cheese
• 1 cup milk Milk, whole (3.25%)
• 1/2 cup chicken broth Chicken broth
• 1 tablespoon dry mustard Mustard, ground (dry)
• 1 teaspoon rosemary Rosemary, dried
• 1/2 teaspoon sea salt Salt, table
• 1/2 teaspoon thyme Thyme, dried
• 1/4 teaspoon ground cayenne pepper (more or less to taste) Cayenne pepper
• 1 tablespoon cornstarch Cornstarch
• 1 lb penne rigate , cooked and drained Pasta, dry, enriched
• 2–3 skinless chicken breasts (or combination chicken and shrimp) Chicken breast, boneless skinless, raw
• — TOPPING —
• Grated parmesan cheese
• Paprika

Instructions

1. Heat oil in a pot and sweat garlic over medium heat about 5 minutes. Do not let it brown.
2. Preheat grill for chicken (and shrimp if using), start water boiling for pasta, and preheat oven to 500°F.
3. Add cream, milk, and broth to garlic. Heat to a very slow simmer — do not boil vigorously. It should not reduce much.
4. Add grated Romano and spices (not cornstarch) and whisk until cheese is fully melted.
5. Dissolve cornstarch in a small amount of water and whisk into the sauce.
6. Cook pasta and drain.
7. Grill chicken (and shrimp if using). Slice or cube chicken; leave shrimp whole.
8. Combine sauce, meat, and pasta in a 9×13 inch pan.
9. Sprinkle parmesan and paprika generously over the top.
10. Bake at 500°F for 10–12 minutes. Let cool a few minutes before serving.