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Bon Appétit

Fresh Pasta with Favas, Tomatoes, and Sausage

By Alex Palermo

4.2

(41)

Image may contain Food Dish Meal Cutlery Fork Pasta and Plant
Photo by Cedric Angeles
More info:

In this dish, Alex uses maltagliati (badly cut) pasta. To make it, cut fresh pasta sheets into trapezoids. Don't worry about making each piece exactly the same size or shape. The pasta should have an irregular look.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

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
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, cut as desired, or dried egg fettuccine
2 tablespoons finely grated Pecorino Romano cheese plus additional for passing

Preparation

  1. Step 1

    Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausages; break up with fork. Sauté until brown, about 3 minutes. Add wine; simmer 1 minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.

    Step 2

    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.

    Step 3

    Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.

TagsPastaSausageMeatPlum TomatoTomatoVegetableFava BeanBean and LegumeStarterMainDinnerNut FreeQuickEasyWeeknight MealsSauteBon Appétit

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