Penne Romana Olive Garden

Serves 4

Ingredients

Romana Sauce
1/2 cup virgin olive oil
3/4 cup onion, chopped in 1/4-inch pieces
1/2 teaspoon crushed red pepper flakes
1 tablespoon minced garlic
1 cup white wine
2 tablespoons rosemary
2 tablespoons parsley
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
1 1/2 cups chicken broth (or vegetable broth)

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

Directions
1 Romana Sauce
2 Heat oil in small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring often. 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.