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    You are in: Home / Recipes / Olive Garden Penne Romana ( Copycat ) Recipe
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    Olive Garden Penne Romana ( Copycat )

    Olive Garden Penne Romana ( Copycat ). Photo by KateL

    1/4 Photos of Olive Garden Penne Romana ( Copycat )

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sharon123's Note:

    Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. Adapted from Lanier Publishing. There is a large Italian population in New England!

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    Units: US | Metric

    Romana Sauce



    1. 1
      Romana Sauce:.
    2. 2
      Heat the 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 about 1 minute. Whisk in wine, rosemary, parsley and salt.
    3. 3
      In a separate bowl, whisk cornstarch and chicken or vegetable broth. Add mixture to sauce and stir well. Bring to a boil and set aside.
    4. 4
    5. 5
      Heat saute pan over medium heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and hot, cooked and drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated.
    6. 6
      Serve hot. Enjoy!

    Ratings & Reviews:

    • on July 09, 2006


      This was very good. I too cut the liquid by half so as not to make it soupy. I used just a tad more cornstarch and it thickened up after I let it sit a bit. I would definately make this again. Thanks for the nice change of "pasta" pace.

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    • on November 12, 2013


      Delightful, loved the aroma of the Romana Sauce while cooking, launched a debate as to which dish "starred" (we served this with Rosemary Pork Roast). We decided we were silly, because both of our dishes were superior, and could be the star of any meal. If you are omnivore, you could add torn up rotisserie chicken or cooked shrimp to make this a complete meal. I included a photo of Step 5, in which I had 6 oz. of dry penne pasta, cooked; we ended up straining it a bit to eat with Rosemary Pork Roast on the main plate. I loved, loved, loved this dish! Made for Rookie Recipe Tag.

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    • on October 22, 2010

      Very good and light meal. A different type of pasta sish for hubby and I and perfect for such a cold fall evening. I did add in some leftover chicken shreds from dinner (Tues.) at the last minute to warm through. What a delight this was. Served with homemade rye bread and shredded mozzerella cheese for garnish. Made for Think Pink 2010 in Honor of Sharon 123's husband.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Olive Garden Penne Romana ( Copycat )

    Serving Size: 1 (423 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 760.2
    Calories from Fat 289
    Total Fat 32.1 g
    Saturated Fat 5.5 g
    Cholesterol 7.4 mg
    Sodium 691.0 mg
    Total Carbohydrate 97.2 g
    Dietary Fiber 14.2 g
    Sugars 5.0 g
    Protein 14.3 g

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