Olive Garden Penne Romana

The penne alla romana is a lovely dish of pasta and green beans in a light broth-based sauce.

Olive Garden’s Penne Romana is a delightful pasta dish that features penne pasta tossed in a flavorful sauce made with onions, garlic, wine, and herbs. The addition of blanched green beans and diced tomatoes adds a fresh and vibrant element to the dish. The combination of Romano and Parmesan cheeses provides a rich and cheesy finish that perfectly complements the other flavors.

To make this dish, the onions and red pepper are sautéed until soft, and then minced garlic is added for an aromatic touch. White wine, rosemary, parsley, and salt are incorporated to create a flavorful sauce. A mixture of cornstarch and chicken broth is added to thicken the sauce and give it a velvety texture.

Blanched green beans and diced tomatoes are then added to the sauce, along with cooked penne pasta. Everything is stirred together, ensuring that the pasta is well coated in the delicious sauce. Finally, grated Romano and Parmesan cheeses are sprinkled on top, adding a rich and savory note to the dish.

The Penne Romana is a crowd-pleasing pasta dish that can be served as a main course or as a side dish. Its combination of flavors and textures make it a satisfying and enjoyable option for pasta lovers. Whether enjoyed at home or at Olive Garden, this dish is sure to be a hit.

SERVES: 4

INGREDIENTS:

• ½ cup extra-virgin olive oil
• ¾ cup diced yellow onion
• ½ teaspoon crushed red pepper
• 1 tablespoon minced fresh garlic
• 2 cups white wine
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• ½ teaspoon salt
• 1½ tablespoons cornstarch
• 2 cups chicken broth
• 2 cups blanched green beans
• 1 cup diced tomato
• 4 cups cooked penne pasta
• 3 tablespoons grated fresh Romano cheese
• 3 tablespoons grated fresh Parmesan cheese

INSTRUCTIONS:

1. Heat the oil in a small saucepan over medium-high heat.
2. Add onions and red pepper. Cook until soft, about 5 minutes, stirring frequently.
3. Add minced garlic and cook for 1 minute. Whisk in wine, rosemary, parsley, and salt.
4. In a separate bowl, whisk cornstarch and chicken broth until well combined.
5. Add the cornstarch mixture to the saucepan and stir well. Bring to a boil and set aside.
6. Heat a sauté pan over medium-high heat. Add green beans and tomato and cook for 1 minute.
7. Add the sauce and cooked penne pasta to the sauté pan. Stir well with a spoon, making sure the pasta is well coated.
8. Sprinkle grated Romano cheese and Parmesan cheese over the pasta mixture. Stir again to incorporate the cheeses.
9. Serve hot and enjoy!

VARIATIONS:

1. Protein Variations:
   • Add cooked chicken breast or grilled shrimp to make it a heartier dish.
   • Substitute Italian sausage or pancetta for a savory twist.
   • For a vegetarian option, omit the meat and add sautéed mushrooms or grilled vegetables like zucchini and eggplant.
2. Vegetable Variations:
   • Experiment with different vegetables like broccoli florets, bell peppers, or spinach.
   • Roast or grill the vegetables before adding them to the dish to enhance their flavor.
3. Sauce Variations:
   • For a creamy variation, add a touch of heavy cream or Alfredo sauce to the dish.
   • Increase the amount of wine and reduce it longer for a stronger wine flavor.
   • Substitute the white wine with red wine for a richer and deeper flavor profile.
4. Cheese Variations:
   • Mix in other types of cheese like mozzarella or fontina for a gooey and melty texture.
   • Sprinkle some crumbled feta cheese or goat cheese on top for a tangy twist.
5. Herb Variations:
   • Experiment with different herbs like thyme, basil, or oregano to add more complexity to the dish.
   • Freshen up the flavor with a squeeze of lemon juice or zest.