I'm still exactly sure what Fava beans are, but I made this recipe without them and it was still pretty good. If I ever find them at the market, I'll have to try again.
Bon Appetit, May 2008
8 Servings
2 tbsp extra-virgin olive oil
1/2 c. finely chopped onion
2 large garlic cloves, coarsely chopped
1/8 tsp dried crushed red pepper
1/2 lb. Italian sausages, casings removed
1/4 c. dry white wine
1 3/4 c. chopped plum tomatoes
1 c. shelled fresh fava beans (from about 1 lb), blanched 3 mins. then peeled, or double-peeled frozen, thawed
3/4 lb. fresh pasta sheets, cut as desired, or dried egg fettuccine
2 tbsp finely grated Pecorino Romano cheese plus additional for passing (I think I used Parmesan)
Heat oil in large saucepan over medium heat. Add next 3 ingredients, Saute until onion is translucent, about 6 mins. Add sausages; break up with fork. Saute until brown, about 3 mins. Add wine; simmer 1 min. scraping up browned bits. Add tomatoes and fava beans. Saute until tomatoes soften, about 5 mins. 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 c. 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 mins. Mix in 2 tbsp cheese. Transfer pasta to bowl. Serve, passing additional cheese.
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