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