Penne Romana

Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany. 

Romana Sauce:

  •   1/2 cup extra-virgin olive oil
  •   3/4 cup yellow onion, chopped in 1/4-inch pieces
  •   1/2 teaspoon crushed red pepper
  •   1 tablespoon garlic, minced
  •   2 cups white wine
  •   2 teaspoons rosemary, chopped
  •   1 tablespoon parsley, chopped
  •   1/2 teaspoon salt
  •   1 1/2 teaspoon cornstarch
  •   2 cups chicken broth

Heat 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 1 minute. Whisk in wine, rosemary, parsley and salt. In a separate bowl, whisk cornstarch and chicken broth. Add mixture to sauce and stir well. Bring to a boil and set aside. 


  •   2 cups green beans, blanched
  •   1 cup tomato, diced
  •   4 cups Romana sauce (see above)
  •   4 cups penne pasta, cooked
  •   3 tablespoons Romano cheese
  •   3 tablespoons Parmesan cheese

Heat sauté pan over medium high heat. Add green beans and tomato and cook for 1 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.

Serves 4.

·         1 1/2 cups chicken stock

·         2 shallots, peeled and sliced

·         3 sprigs Italian parsley

·         1 bay leaf

·         3 sprigs fresh rosemary

·         1/2 teaspoon whole black peppercorns

·         4 tablespoon (1/2 stick) unsalted butter

·         28 oz. can chopped plum tomatoes (with juice)

·         2/3 cup freshly grated Parmigiano-Reggiano

1 recipe homemade pappardelle, cooked and drained (see Homemade Pasta in chapter introduction), or dried pappardelle cooked according to package directions.Pour the stock into a small pan. Add the shallots, parsley, bay leaf, rosemary and peppercorns. Bring to a boil. Simmer for 5 minutes. Set aside and allow to steep for 20 minutes. Drain.Melt the butter in a large heavy skillet. Add the stock and tomatoes. Cook, uncovered, over medium heat until mixture is reduced by half.Meantime, make the pasta. Cook it in a large pot of boiling, salted water for 3 to 4 minutes or until firm, but tender. Drain immediately. Add the cheese to the sauce and toss with the pasta.Serve immediately.Serves 4 to 6 as a main course or 7 to 8 as the pasta course.

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more


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