Directions

1. 1. To make the sauce: In a saute pan melt the butter. Add the garlic and rosemary, cook until garlic begins to brown.
2. 2. Add the marsala wine and gently boil the mixture until it reduces by one third.
3. 3. Add the mustard, cayenne pepper, cream and salt. Let the sauce continue to boil gently, stirring occasionally, until it reduces by half of the original volume.
4. 4. Remove from heat, transfer to a container and set aside.
5. 5. To make the pasta: Preheat oven to 475 degrees F.
6. 6. In the saute pan, over medium high heat, cook the pancetta until it begins to brown. Add the butter, shallots and chicken. Cook, stirring often to prevent burning, until chicken is no longer pink.
7. 7. Add the shrimp, salt and pepper; mix thoroughly. Add the sauce made earlier, and 1/2 cup of the parmesan cheese, simmer for just a couple of minutes until the sauce thickens.
8. 8. Transfer the mixture from the saute pan into a large bowl. Add the precooked pasta and mix to combine.
9. 9. Transfer to a large casserole dish. Top with remaining parmesan cheese, pimentos and sprinkle with paprika over all.
10. 10. Bake for 10 to 15 minutes or until top is lightly browned and casserole is heated throughout.
11. 11. Garnish individual servings with fresh rosemary sprigs.