pasta with favas, tomatoes and sausage
Fresh Pasta with Favas, Tomatoes and Sausage
Adapted from Bon Appetit
Whether I have time or energy to make my own, I still think that fresh pasta makes a dish. If you buy freshly rolled sheets, often labeled for lasagna, when you take them home you can use them as you wish, cutting them into long strips, odd shapes or even rolling them thinner, for a more delicate pasta dish.
Serves eight, in theory. I’d say it serves four.
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
2 large garlic cloves, coarsely chopped
1/8 teaspoon dried crushed red pepper
1/2 pound Italian sausages, casings removed
1/4 cup dry white wine
1 3/4 cups chopped plum tomatoes or diced canned tomatoes
1 cup shelled fresh fava beans (from about 1 pound), blanched 3 minutes then peeled, or double-peeled frozen, thawed
3/4 pound fresh pasta sheets (simple recipe here, richer recipe here), cut as desired (maltagliati, or “badly cut” pasta with irregular shapes is suggested), or dried egg fettuccine
2 tablespoons finely grated Pecorino Romano cheese plus additional for passing
Heat oil in large saucepan over medium heat. Add next onion, garlic and red pepper and sauté until onion is translucent, about six minutes. Add sausages; break up with fork or a flat-ended wooden spoon. Sauté until brown, about three minutes. Add wine; simmer one minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about five minutes. Season sauce with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about two minutes. Mix in two tablespoons cheese and transfer pasta to bowl. Serve, passing additional cheese.
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