Olive Garden Penne Romana ( Copycat )

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!

• Ready In: 25 mins
• Serves: 4

Ingredients

• Romana Sauce

• 1⁄2 cup extra virgin olive oil
• 3⁄4 cup yellow onion, chopped in 1/4-inch pieces
• 1⁄2 teaspoon crushed red pepper flakes
• 1  tablespoon garlic, minced
• 1  cup white wine
• 2  tablespoons fresh rosemary, chopped
• 2  tablespoons parsley, chopped
• 1⁄2 teaspoon salt
• 1 1⁄2 tablespoons cornstarch
• 1 1⁄2 cups chicken broth (or veg. broth)

• Pasta

• 2  cups green beans, blanched
• 1  cup tomatoes, diced
• 4  cups penne pasta, cooked
• 3  tablespoons romano cheese
• 3  tablespoons parmesan cheese

Directions

1. Romana Sauce:
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. 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. Pasta:
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. Serve hot. Enjoy!