Penne Rustica

So I probably gained 10 pounds eating this and you'll probably gain 2 pounds reading the recipe. But oh my was it delicious! I found this recipe on a message board that I frequent and it didn't source the original recipe, if you know where it came from please let me know so I can properly source it! I will say that I don't think the recipe is very well written, I will put my changes in italics. Even so, I will absolutely make this again! If you are making this for just two people definitely cut it in half!

Penne Rustica
(Source unknown)

Sauce:
1 tbsp Butter
1 tbsp Garlic (I used 4 cloves)
1/2 tbsp Dijon Mustard
1/2 tspn Salt
1/2 tspn Chopped Rosemary
1/2 cup Marsala Wine
1/8 tspn Cayenne Pepper
4 cups Heavy Cream (I used half and half and it was just fine)
I also used a tsp of red pepper flakes
1/4-1/2 cup parmesan cheese

Saute butter, garlic and rosemary until garlic begins to brown (DON'T burn your garlic, it will be bitter. I added the wine as soon as the edges of the garlic turned golden). Add Marsala wine and reduce by 1/3. Add remaining ingredients and reduce by half of original volume set aside. (I added parmesan cheese now)


Penne:
1/2 oz pancetta or bacon
9 ea. Shrimp, peeled and deveined
6 oz. grilled chicken breast, sliced
16 oz. penne, pre-cooked
3 oz. butter (I used less than a tbsp)
1/2 Tbsp shallots,chopped
Pinch of Salt & pepper
1/2 cup parmesan cheese
1/4 tsp paprika
a sprinkle of red pepper flakes
sprinkle of cayenne pepper

Saute pancetta until it begins to brown. Add butter, shallots and shrimp. (I first melted the butter, then cooked the pancetta, then added the shallots and shrimp)Cook until shrimp are evenly pink but still translucent.(I used precooked so really I only warmed them) Add chicken, salt and pepper; mix thoroughly. Add sauce and 1/2 cup of Parmesan cheese (I had already added the parmesan cheese)and simmer until sauce thickens. In a large bowl(I added my cooked pasta to my skillet then just put it right in my casserole dish), combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese (I'm not sure where the cheese was "remaining" from, but I did add little more to the top, LOL) and sprinkle with paprika. Bake at 300*(400) for 10-15 minutes.