- 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
- 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.