Olive Gardens Penne RomanaPosted at May 23, 2016 by admin on category Appetizers
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4-inch pieces
1/2 teaspoon crushed red pepper
1 tablespoon garlic, minced
2 cups white wine
2 teaspoon rosemary, chopped
1 tablespoon parsley, chopped
1/2 teaspoon salt
1 1/2 tablespoon cornstarch
2 cups chicken broth
2 cups green beans, blanched
1 cup tomato, diced
4 cups penne pasta, cooked
3 tablespoons Romano cheese
3 tablespoons Parmesan cheese
To make sauce, heat oil in 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 1 minute. Whisk
in wine, rosemary, parsley and salt.
In a separate bowl, whisk cornstarch and chicken broth. Add mixture
to sauce and stir well. Bring to a boil and set aside.
To finish the dish, heat saute pan over medium-high heat. Add green
beans and tomato and cook for 1 minute. Add Romana sauce and hot,
drained penne pasta. Add Romano and Parmesan cheeses. Stir well with
a spoon, making sure the pasta is well coated. Serve hot.