Recipe: Olive Garden Penne Romana

OLIVE GARDEN PENNE ROMANA

FOR THE 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
1 tablespoon garlic, minced
2 cups white wine
2 teaspoons rosemary, chopped
1 tablespoon parsley, chopped
1/2 teaspoon salt
1 1/2 tablespoon cornstarch
2 cups chicken broth
FOR THE PASTA:
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana sauce
4 cups penne pasta, cooked
3 tablespoons Romano cheese
3 tablespoons Parmesan cheese

TO PREPARE THE SAUCE:
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 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 PREPARE THE PASTA:
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 pasta is well coated.

Servings: 4
Adapted from source: Olive Garden's Culinary Institute of Tuscany