Tuesday, June 3, 2008

June 3: Fresh Pasta with Favas, Tomatoes and Sausage

My job is beginning to be hard work. I am exhausted. And tomorrow I have to go bowling. Seriously, that's my assignment tomorrow. I even have a bowling shirt.

I don't have it in me to be clever. We had pizza tonight, not delivery but from the deli case, fresh, with some extra veggies and cheese thrown on. I worked my ass off today and I've come home tired.

Here's some pasta. I love pasta, but I'm too tired to cook it tonight; I'll just write about it instead.

Fresh Pasta with Favas, Tomatoes and Sausage

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.

From Bon Appetit: "More info: 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."

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