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OLIVE GARDEN'S PENNE ROMANA

Source: Olive Garden

Romana Sauce
1/2 C. extra virgin olive oil
3/4 C. yellow onion, diced
1/2 tsp. crushed red pepper
1 T. fresh garlic, minced
2 C. white wine
2 tsp. fresh rosemary, chopped
1 T. fresh parsley, chopped
1/2 tsp. salt
11/2 T. cornstarch
2 C. chicken broth

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 one minute. Whisk in wine, rosemary, parsley and salt. In separate bowl, whisk cornstarch and chicken broth. Add mixture to sauce and stir well. Bring to a boil and set aside.

Pasta
2 C. green beans, blanched
1 C. tomato, diced
4 C. Romana sauce
4 C. penne pasta, cooked
3 T. fresh Romano cheese, grated
3 T. fresh Parmesan cheese, grated

Heat sauté pan over medium high heat. Add green beans and tomato and cook for one 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. Serves 4.