Penne Romana
Kirk Stechyshyn
ingredients
- Ingredients
- Romana Sauce
- 1/2 cup extra virgin olive oil
- 3/4 cup yellow onion, chopped in 1/4"pieces
- 1/2 tsp crushed red pepper
- 1 Tbsp garlic, minced
- 2 cups white wine
- 2 tsp rosemary, chopped (1/2 tsp dry)
- 1 Tbsp parsley, chopped (1/4 tsp dry)
- Salt to taste
- 2 1/2 Tbsp corn starch
- 2 cups chicken broth
- Pasta
- 1 Tbsp extra virgin olive oil
- 2 cups green beans, blanched
- 1 cup tomato, diced
- 4 cups Romana sauce (see above)
- 4 cups penne pasta, cooked according to package directions
- 3 Tbsp Romano cheese
- 3 Tbsp Parmesan cheese
directions
- 1
Procedures
- 2
HEAT oil in a small saucepan at medium-high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for one minute. Whisk in wine, rosemary, parsley and salt.
- 3
WHISK cornstarch and chicken broth in a separate bowl. Add mixture to sauce and stir well. Bring to a boil and set aside.
- 4
HEAT sauté pan over medium high heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and cooked, drained penne pasta. Add Romano and Parmesan cheeses. Stir well to ensure pasta is completely coated.
- 5
SERVE hot.
Source: Olive Garden
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