| 41 | 42 | 43 | 44 | 45 |
| 1 | 16 | 32 | 48 | 64 |
|
Olive Garden's Penne Romana
Romana Sauce:
1
3
1
1
2
2
1
1
1
2
/2 cup extra virgin olive oil
/4 cup yellow onion, chopped in 1/4−inch pieces
/2 teaspoon crushed red pepper
tablespoon garlic, minced
cups white wine
teaspoon rosemary, chopped
tablespoon parsley, chopped
/2 teaspoon salt
1/2 tablespoon cornstarch
cups chicken broth
Pasta:
2
1
4
3
3
cups green beans, blanched
cup tomato, diced
cups penne pasta, cooked
tablespoons Romano cheese
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.
Olive Garden's Penne Romana
39
Page
Quick Jump
|