Needless to say, I came home with one pound of some delicious-looking homemade Sweet Italian Sausage and a ball of mozzarella that could eclipse the sun. Seriously, it was so enormous it felt like I should put it in a car-seat to get it home.
Inspired by my purchases, I politely asked John if he would make the recipe shown below for our dinner. It is an awesome week-night dish, easy, satisfying, and reasonably healthy. (The English consider sausages of all kinds to be a health food.) Of course, we then added big chunks of mozzarella which may have diminished the nutritional quality somewhat further.
Fresh Pasta With Fava Beans, Tomato, and Sweet Italian Sausage.
We originally found this recipe here...
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