Penne Romana

Ingredients:

ROMANA SAUCE:

• 1/2 c. extra virgin olive oil
• 3/4 c. yellow onion, chopped in 1/4 inch pieces
• 1/2 tsp. crushed red pepper
• 1 tbsp. garlic, minced
• 2 c. white wine
• 2 tsp. rosemary, chopped
• 1 tbsp. parsley, chopped
• 1/2 tsp. salt
• 1 1/2 tbsp. cornstarch
• 2 c. chicken broth

PASTA:

• 2 c. green beans, blanched
• 1 c. tomato, diced
• 4 c. Romana sauce
• 4 c. penne pasta(cooked)
• 3 tbsp. Romana cheese
• 3 tbsp. Parmesan cheese

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Preparation:

ROMANA SAUCE:

Heat oil in a small sauce pan 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.
Wisk in wine, rosemary, parsley and salt.
In a separate bowl, wisk cornstarch and chicken 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 one 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.