Penne Romana

By ceyana

Created by chefs at the Culinary Institute of Tuscany, this simple yet delicious pasta dish features penne pasta with crisp green beans, tomatoes and Italian cheeses with a light flavorful sauce including white wine, onion, garlic and rosemary.

Ingredients

• Romana Sauce
• 1/2 cup extra virgin olive oil
• 3/4 cup yellow onion, chopped in 1/4”pieces
• 1/2 tsp crushed red pepper
• 1 Tbsp garlic, minced
• 2 cups white wine
• 2 tsp rosemary, chopped (1/2 tsp dry)
• 1 Tbsp parsley, chopped (1/4 tsp dry)
• Salt to taste
• 2 1/2 Tbsp corn starch
• 2 cups chicken broth
• Pasta
• 1 Tbsp extra virgin olive oil
• 2 cups green beans, blanched
• 1 cup tomato, diced
• 4 cups Romana sauce (see above)
• 4 cups penne pasta, cooked according to package directions
• 3 Tbsp Romano cheese
• 3 Tbsp Parmesan cheese

Preparation

Step 1

HEAT 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 one minute. Whisk in wine, rosemary, parsley and salt.

WHISK cornstarch and chicken broth in a separate bowl. Add mixture to sauce and stir well. Bring to a boil and set aside.

HEAT sauté pan over medium high heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and cooked, drained penne pasta. Add Romano and Parmesan cheeses. Stir well to ensure pasta is completely coated.

SERVE hot.