Olive Garden Penne Senese Food

OLIVE GARDEN PENNE ROMANA ( COPYCAT )

Steps:

• 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!

OLIVE GARDEN PENNE SENESE

Steps:

• Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.
• Add white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.
• Add cooked, drained pasta to pan with sauce. Toss well.
• Transfer to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.

OLIVE GARDEN PENNE MILANESE

Steps:

• Brown sausage in a pre-heated pan. Drain fat and set sausage aside.
• Add cream to the hot pan and continue to cook over low heat for 4 minutes. Add saffron and reduce sauce to the desired consistency.
• Chop sausage and add it to sauce.
• Remove cooked pasta from pot, retaining a portion of the water. Immediately add pasta to sauce and season with Parmesan cheese, salt and freshly crushed black pepper. (Thin sauce with pasta water if needed.).
• Transfer to large serving platter, garnish with chopped parsley and serve.