Fresh Pasta with Favas, Tomatoes, and Sausage

Featured in Bon Appétit

recipe by Alex Palermo

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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 into maltagliati*

2 tablespoons finely grated Pecorino Romano cheese plus additional for passing

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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.

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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.

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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.

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*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 by Alex Palermo

photos by Amy Sheridan

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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 into maltagliati*

2 tablespoons finely grated Pecorino Romano cheese plus additional for passing

.

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.

.

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 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.

.

*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.