Fettuccine Alla Romana Recipes

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OLIVE GARDEN PENNE ROMANA ( COPYCAT )



Olive Garden Penne Romana ( Copycat ) image

Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. Adapted from Lanier Publishing. There is a large Italian population in New England!

Provided by Sharon123

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4-inch pieces
1/2 teaspoon crushed red pepper flakes
1 tablespoon garlic, minced
1 cup white wine
2 tablespoons fresh rosemary, chopped
2 tablespoons parsley, chopped
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 1/2 cups chicken broth (or veg. broth)
2 cups green beans, blanched
1 cup tomatoes, diced
4 cups penne pasta, cooked
3 tablespoons romano cheese
3 tablespoons parmesan cheese

Steps:

  • Romana Sauce:.
  • Heat the 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 about 1 minute. Whisk in wine, rosemary, parsley and salt.
  • 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.
  • Pasta:.
  • 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.
  • Serve hot. Enjoy!

Nutrition Facts : Calories 760.3, Fat 32.2, SaturatedFat 5.6, Cholesterol 7.5, Sodium 691, Carbohydrate 97.2, Fiber 14.2, Sugar 5, Protein 14.3

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