Ingredients:
1/2 cup extra virgin olive oil
3/4 cup yellow onions, 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
Directions:
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!
Servings: 4
Time preparation: 10 min.
Time total: 25 min.