Olive Garden Penne Romana

Ingredients

Sauce
1/2 cup extra virgin olive oil
3/4 cup yellow onion, diced
1/2 teaspoon crushed red pepper
1 tablespoon fresh garlic, minced
2 cups white wine
2 teaspoons fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
2 cups chicken broth
Pasta
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana Sauce
4 cups penne pasta, cooked
3 tablespoons fresh Romano cheese, grated
3 tablespoons fresh Parmesan cheese, grated

Instructions

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:
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