Preheat barbecue grill to high if grilling chicken and shrimp.

In a 10 DO, bring water to a boil. Add penne. Boil until not quite done. It will finish when cooked later. Drain penne in colander and set aside.

In the 10 DO, prepare gratinata sauce by melting 3 tablespoons of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesnt brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until its thick.

Dump reserved pasta into DO with the sauce. Cover and remove from heat.

Meanwhile, pound the thick end of your chicken breasts a bit with a kitchen mallet to make uniform. Rub chicken and shrimp with olive oil, then sprinkle on a bit of salt and pepper.

Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips. Add this and prociutto to DO and mix well.

For the topping: Sprinkle optional mozzarella over top. Combine 3 tablespoons of grated Parmesan cheese with 1 1/2 teaspoons paprika, then sprinkle about 1 tablespoon of this mixture over the top. Cover.

Put DO over 10 coals. Put 22 coals on top. You want more heat on top. Bake for 20 minutes, or until tops begin to brown. Turn DO halfway through.

Makes 4 servings.