Kosher salt and freshly ground black pepper
2 cups green beans, cut into 2-inch lengths
1 lb bucatini pasta
1/4 cup extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, grated
1/4 teaspoon crushed red pepper flakes
Zest and juice of 3 lemons
3 tablespoons butter
1 cup grated Pecorino-Romano cheese, plus more for serving
1/2 cup chopped fresh parsley
Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 minutes. Use a spider or strainer to transfer the green beans to a colander.
Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions. Reserve ½ cup of pasta cooking water. Drain the pasta.
Return the pot to the stovetop and add the olive oil, garlic, and red pepper flakes. Cook for 1 minute, then add the lemon zest and juice and 1/4 cup pasta water. Return the pasta to the pot. Add the butter and green beans, then toss to coat the pasta and beans in the sauce. Keep tossing until the sauce is glossy and thickened, about 3 minutes more.
Turn off the heat and gradually stir in the cheese, tossing constantly. Season with salt and freshly ground black pepper.
Divide pasta among 4 serving bowls and garnish with parsley, more Pecorino, and a drizzle of olive oil.
Italian Sausage And Peppers
1 tablespoon olive oil
1 lb Italian sausage
2 bags of mini peppers, stems removed
1 large onion cut into thick slices
2 garlic cloves, grated
½ teaspoon crushed red pepper flakes
Heat the oil in a large skillet with a cover. Cut the sausage links in half and add them to the skillet. Brown the sausage on all sides. Add the remaining ingredients. Reduce the heat to low and simmer the ingredients until the vegetables are tender.