FRESH PASTA WITH FAVAS, TOMATOES & SAUSAGE

Yield: Makes 8 Servings

Ingredients:

2 tablespoons extra-virgin olive oil
½ cup finely chopped onion
2 large garlic cloves, coarsely chopped
1/8 teaspoon dried crushed red pepper
½ pound Italian sausage, casings removed
¼ cup dry white wine
1 ¾ cups chopped plum tomatoes
1 cup shelled fresh fava beans (from about 1 pound), blanched 3 minutes then peeled, or double-peeled frozen, thawed
¾ pound fresh pasta sheets, cut as desired, or dried egg fettuccine
2 tablespoons finely grated Pecorino Romano cheese plus additional for passing

Preparation:

Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausage; 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 ½ 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.