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Pasta With Green Bean Ragù Recipe

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★★★★★

4.9 from 56 reviews

A hearty and flavorful pasta dish featuring tender green beans simmered in a savory Italian sausage ragù with aromatic fennel seeds and a hint of lemon, tossed with short pasta and Parmesan cheese for a comforting meal.

Ingredients

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Vegetables & Aromatics

  • 12 ounces green beans, trimmed and cut into 1-inch pieces
  • 1 yellow onion, diced
  • 1 lemon, halved
  • Salt and freshly ground black pepper to taste

Meat & Spices

  • 8 ounces hot or sweet Italian sausage links, casings removed
  • 1 teaspoon fennel or cumin seeds
  • 1/2 teaspoon crushed red pepper

Other Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound short pasta, such as orecchiette, macaroni or wagon wheels
  • 3 ounces grated Parmesan (about 3/4 cup), plus more for serving

Instructions

  1. Cook the Green Beans: Bring a large saucepan of salted water to a boil. Add the green beans and let them simmer, adjusting the heat as needed, for about 10 to 30 minutes until tender. You will continue cooking the sauce during this time.
  2. Sauté the Onions: While the beans are simmering, heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until the onions are soft and translucent, about 3 minutes.
  3. Brown the Sausage: Add the sausage to the Dutch oven, breaking it up with a wooden spoon. Stir occasionally and cook until the sausage is well browned and starting to stick to the pan bottom, approximately 7 minutes.
  4. Add Spices: Reduce the heat to low and stir in the fennel seeds (or cumin seeds) and crushed red pepper. Cook just a few seconds until fragrant.
  5. Create the Ragù: Squeeze the juice of half a lemon into the pot along with 1/2 cup of the reserved green bean cooking water. Raise heat if necessary to bring to a simmer, stirring constantly until the ragù becomes glossy and saucy, about 5 minutes. Add more cooking water if the ragù is too thick.
  6. Cook the Pasta: Add the pasta to the saucepan with the simmering green beans and cook according to the package instructions. Reserve 2 cups of the pasta and bean cooking water before draining.
  7. Combine Pasta and Ragù: Drain pasta and green beans and transfer them to the Dutch oven with the ragù. Add the grated Parmesan and 1 cup of reserved cooking water. Stir vigorously until the pasta is evenly coated with a shiny, saucy coating. Add more water as needed to achieve desired consistency.
  8. Adjust and Serve: Taste and adjust seasoning with additional salt, black pepper, lemon juice, and Parmesan cheese as desired. Serve hot with extra Parmesan on the side.

Notes

  • The green beans simmer in the pasta water to develop flavor and soften; do not worry about cooking them for an extended period.
  • Choosing between fennel seeds and cumin seeds will change the flavor profile slightly; fennel is more traditional with Italian sausage.
  • Reserve pasta cooking water to help create a glossy sauce that clings well to the pasta.
  • Use short pasta shapes like orecchiette, macaroni, or wagon wheels to hold the ragù sauce better.
  • Adjust crushed red pepper quantity depending on your preferred spice level.
  • For a vegetarian version, omit sausage and substitute with sautéed mushrooms or plant-based sausage.

Keywords: pasta, green beans, ragù, Italian sausage, fennel seeds, lemon, Parmesan, easy dinner

Find it online: https://kitchenbyclara.com/pasta-with-green-bean-ragu-recipe/