Fresh Pasta with Favas, Tomatoes, and Sausage

Ingredients

• 0.3 cup cooking wine dry white
• 0.8 pound sheets egg fettuccine dried fresh
• 1 cup avarakkai / broad beans fresh frozen shelled thawed peeled (from 1 pound)
• 2 large garlic cloves coarsely chopped
• 0.5 pound sausages italian
• 2 tablespoons olive oil extra-virgin
• 0.5 cup onion finely chopped
• 2 tablespoons pecorino romano cheese plus additional finely grated for passing
• 1.8 cups plum tomatoes chopped
• 0.1 teaspoon pepper dried red crushed

Equipment

• bowl
• sauce pan
• pot

Directions

1. Heat oil in large saucepan over medium heat.
2. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes.
3. Add sausages; break up with fork. Sauté until brown, about 3 minutes.
4. Add wine; simmer 1 minute, scraping up browned bits.
5. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.
6. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
7. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
8. Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes.
9. Mix in 2 tablespoons cheese.
10. Transfer pasta to bowl.
11. Serve, passing additional cheese.
12. In this dish, Alex usesmaltagliati (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.