Penne Romana

 

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

1 tablespoon garlic, minced

2 cups white wine

2 teaspoon rosemary, chopped

1 tablespoon parsley, chopped

1/2 teaspoon salt

1 1/2 tablespoon cornstarch

2 cups chicken broth

Pasta:

2 cups green beans, blanched

1 cup tomato, diced

4 cups penne pasta, cooked

3 tablespoons Romano cheese

3 tablespoons Parmesan cheese

To make sauce, 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 1 minute. Whisk

in wine, rosemary, parsley and salt.

In a separate bowl, whisk cornstarch and chicken broth. Add mixture

to sauce and stir well. Bring to a boil and set aside.

To finish the dish, heat saute pan over medium-high heat. Add green

beans and tomato and cook for 1 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.