It's funny how in today's small world there are still things that remain inaccessible at times–like some fresh produce. For example, nothing tastes quite like fava beans do at the end of spring/beginning of summer right when they're in-season. To clean the meaty beans requires a bit of effort–in addition to their outer pods, each bean has a waxy second shell–but they more than make up for it in taste. Despite the rich flavors of tomatoes and sausage in this rustic pasta dish, the bight green favas still are flavor stars.

ENTER MY CURRENT HANDBAG GIVEAWAY HERE.

_________________________________________________

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped onion

4 large garlic cloves, chopped

1/4 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 beans, thawed)

1 pound fresh pasta sheets cut into irregular shapes (or dried egg fettuccine)

4 tablespoons finely grated Pecorino Romano cheese, plus additional for passing

Salt and pepper, to taste

Preparation

1. Heat oil in large saucepan over medium heat. Add onion, garlic, and red pepper. Sauté until onion is translucent, about 6 minutes.

2. Add sausages; break up with fork. Sauté until brown, about 3 minutes. Drain excess fat. Add wine; simmer 1 minute, scraping up browned bits.

3. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season with salt and pepper.

4. Meanwhile, cook pasta in large pot of boiling water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.

5. Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed, about 2 minutes. Mix in cheese. Transfer pasta to bowl. Serve with additional cheese.