Olive Garden Penne Romana ( Copycat ) - cooking recipe

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

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