Olive Garden Penne Senese Recipes

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OLIVE GARDEN PENNE SENESE



Olive Garden Penne Senese image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

1 lb penne pasta, cooked
2 tablespoons butter
1/2 cup extra virgin olive oil
1/2 cup yellow onion, chopped
3 garlic cloves, chopped
1/2 lb mushroom, sliced
6 Italian sausages, casing removed
1/4 cup white wine
2 tablespoons white wine
2 tablespoons all-purpose flour
1 quart heavy cream
1/4 lb prosciutto ham, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh parsley, chopped
1/2 lb parmesan cheese, grated
1 teaspoon garlic pepper seasoning (optional)
salt, to taste
fresh basil leaf, chopped (garnish)
fresh sage, chopped (garnish)
parmesan cheese, grated (garnish)

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.

Nutrition Facts : Calories 2248.3, Fat 173.7, SaturatedFat 84.3, Cholesterol 462.2, Sodium 2510.5, Carbohydrate 113, Fiber 13.9, Sugar 3.9, Protein 61.6

OLIVE GARDEN PASTA SIENA



Olive Garden Pasta Siena image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories     Spaghetti

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1 tablespoon garlic, chopped
1/2 cup kalamata olive, pitted and chopped
1/2 cup pimento-stuffed green olives, chopped
1/4 cup small caper, rinsed
1 cup red wine (recommend Amarone della Valpolicella)
1 cup tomatoes, diced
2 (16 ounce) cans tomato puree
1/2 teaspoon salt
1 teaspoon crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 tablespoon sugar
2 fresh basil leaves, chopped
1 lb pasta, cooked
basil leaves (garnish)

Steps:

  • Heat olive oil in a small sauce pot. Add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil.
  • Add remaining ingredients except basil. Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well. Remove Siena sauce from heat. Serve over your favorite pasta. Garnish with chopped basil, if desired.

Nutrition Facts : Calories 679.6, Fat 11.1, SaturatedFat 1.6, Sodium 767.8, Carbohydrate 117.8, Fiber 10.6, Sugar 20.3, Protein 20.1

OLIVE GARDEN PENNE ROMANA ( COPYCAT )



Olive Garden Penne Romana ( Copycat ) image

Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. Adapted from Lanier Publishing. There is a large Italian population in New England!

Provided by Sharon123

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4-inch pieces
1/2 teaspoon crushed red pepper flakes
1 tablespoon garlic, minced
1 cup white wine
2 tablespoons fresh rosemary, chopped
2 tablespoons parsley, chopped
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 1/2 cups chicken broth (or veg. broth)
2 cups green beans, blanched
1 cup tomatoes, diced
4 cups penne pasta, cooked
3 tablespoons romano cheese
3 tablespoons parmesan cheese

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!

Nutrition Facts : Calories 760.3, Fat 32.2, SaturatedFat 5.6, Cholesterol 7.5, Sodium 691, Carbohydrate 97.2, Fiber 14.2, Sugar 5, Protein 14.3

OLIVE GARDEN PENNE PASTA W/ TOMATOES AND RICOTTA



Olive Garden Penne Pasta W/ Tomatoes and Ricotta image

If you love ricotta and penne, this dish is perfect! I wanted to post in case anyone else wanted to try, plus, you can see the nutritional information. This makes a great somwhat lighter tasting dinner or a great lunch. I would recommend that if you want a little kick add a few dashed of red pepper flakes or a little bit of cayenne pepper. otherwise serve with a great salad and some garlic rolls.

Provided by FoodieFoodie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 medium tomatoes
8 basil leaves, chopped
1/4 cup extra virgin olive oil
1 cup ricotta cheese
1/2 teaspoon marjoram, chopped
12 ounces penne rigate, cooked according to package directions
1/4 cup romano cheese, grated
1 large garlic clove, peeled and chopped
salt
fresh ground black pepper
fresh parsley, chopped

Steps:

  • CUT a shallow "X" on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
  • Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
  • BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
  • Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
  • ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.

Nutrition Facts : Calories 623.5, Fat 26.9, SaturatedFat 9.7, Cholesterol 46.1, Sodium 232.9, Carbohydrate 71.6, Fiber 4.5, Sugar 5, Protein 23.9

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