Italian Sunday: Pasta Alla Compagnola ~ Pasta With Fava Beans & Sausage

Pasta Alla Compagnola ~ Pasta With Fava Beans & Sausage

 An Italian Spring Favorite!

Serves 4

1 kg fava beans, boiled until tender and half pureed, half kept whole
1 cup olive oil
1/2 kg fresh onion, sliced
1 clove garlic
150g fresh sausage- out of casing
50 g Pecorino, grated
100 g Parmigiano, grated
Fresh Parsley
500g Tubettoni pasta- large short tubes
1/2 cup White Wine

In a large pan, heat olive oil and add chopped onion and garlic clove.  Sauté until blond, then add sausage and sauté together to brown.  Add the whole fava beans.  Be careful not to burn the fresh onion, and add a bit of the fava-water as needed.

Sauté together for a few minutes, then add the white wine and allow to evaporate. 

Meanwhile cook the pasta in boiling salted water until just barely al dente (the pasta finishes cooking in the pan with the sauce, so it should be very al dente).

Add the pureed fave and stir together - adding a bit more of the fava-water if needed.  Drain the pasta and add to the pan with the sauce.  Toss together and just before serving, add the pecorino and fresh parsley.  Serve with grated Parmigiano on top.

 

By Chloe