Serves 4

Ingredients
Romana Sauce:
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4”pieces
1/2 teaspoon crushed red pepper
1 Tablespoon garlic, minced
2 cups white wine
2 teaspoon rosemary, chopped (1/2 tsp dry)
1 Tablespoon parsley, chopped (1/4 tsp dry)
Salt to taste
2 1/2 Tablespoons corn starch
2 cups chicken broth

Pasta:
1 Tablespoon extra virgin olive oil
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana sauce (see above)
4 cups penne pasta, cooked according to package directions
3 Tablespoons Romano cheese
3 Tablespoons Parmesan cheese

Instructions
1. Heat the oil in a small saucepan at medium-high heat. Add the onions and the crushed red pepper. Cook until soft for about 5 minutes, stirring frequently. Add the minced garlic and cook for one minute. Whisk in the wine, the rosemary, the parsley and the salt.

2. Whisk the cornstarch and the chicken broth in a separate bowl. Add the mixture to the sauce and stir well. Bring to a boil and set aside.

3. Heat a pan over medium high heat. Add the green beans and the tomato.  Cook for about 1 minute. Add the Romana sauce and the cooked, drained penne pasta. Sprinle the Romano and Parmesan cheeses. Stir well to ensure pasta is completely coated.  Now, just enjoy!