Penne with Green Bean Ricotta Sauce and Sausage
September 8, 2009 • Meat & Poultry, One Dish Meals, Pasta & Pizza
I know what you’re thinking – how can anything this gross looking possibly taste good? If I hadn’t included the green beans next to the pasta it would have even looked worse, trust me! Well, while working out and watching Tyler Florence make a Puglia feast (how cool is that? Puglia is where I’m taking 7 women next year for a culinary adventure in Italy!), I got an idea. He made a bruschetta that was topped with a puree of green veggies and ricotta and it inspired me.





Penne with Green Bean Ricotta Sauce and Sausage
Serves 4-6
1 tablespoon extra virgin olive oil
1 pound Italian sausage, ground
1 clove garlic
2 cups green beans, cooked very al dente
2 cups ricotta cheese, part skim milk
2 tablespoons extra virgin olive oil
salt and pepper, to taste
8 ounces penne pasta, cooked al dente, cooking water reserved
1 pound Italian sausage, ground
1 clove garlic
2 cups green beans, cooked very al dente
2 cups ricotta cheese, part skim milk
2 tablespoons extra virgin olive oil
salt and pepper, to taste
8 ounces penne pasta, cooked al dente, cooking water reserved
Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned and completely cooked through, using a wooden spoon to break up the pieces as it cooks. Drain excess fat. Place garlic clove in the food processor and whirl until minced; add green beans and ricotta and blend until smooth. Add olive oil and salt and pepper to taste and whirl to combine. Toss cooked penne pasta with sausage and sauce, adding reserved pasta water as necessary to thin the sauce.
Comments
One Comment • Comments Feed
Kevin says:
I like the sound of using green beans like this. It is kind of like a meat version of a green bean pesto.
December 15, 2009 at 4:46 pm