Olive Garden Penne Romana
½ cup extra-virgin olive oil
¾ cup diced yellow onion
½ teaspoon crushed red pepper
1 tablespoon minced fresh garlic
2 cups white wine
2 teaspoons chopped fresh rosemary
1 tablespoon chopped fresh parsley
½ teaspoon salt
1½ tablespoons cornstarch
2 cups chicken broth
2 cups blanched green beans
1 cup diced tomato
4 cups cooked penne pasta
3 tablespoons grated fresh Romano cheese
3 tablespoons grated fresh Parmesan cheese
Heat the oil in a small saucepan over medium-high heat.
Add onions and 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 separate bowl, whisk cornstarch and chicken broth.
Add mixture to sauce and stir well. Bring to a boil and set aside.
Heat a sauté pan over medium-high heat. Add green beans and tomato and cook for 1 minute.
Add the sauce and pasta. Add the cheeses. Stir well with a spoon, making sure the pasta is well coated.