Calabrian Sausage, Fava Beans, And Pasta
Calabrian Sausage, Fava Beans, And Pasta
As an Italian, there is nothing better then a pasta dish full of flavor! Try my Calabrian Sausage, fava beans, and pasta dish! It will be a proud pleasure and even better the next day for lunch.
I am fortunate to have the best Italian market in our area with the freshest meats and Italian food. If you are in Hartford, check out my friends at D&D Market.
This is a great stove-to-table dinner. I love using my Le Creuset Braising Pan for this recipe. Then of course adding fresh Parmesan cheese with my Edgeware grater.
I used dried herbs in this recipe because I always have them on hand. If you have fresh, just chop and double the measurements.
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Servings
4
servings
Ingredients
- 4 tablespoon olive oil
- 2 links spicy sausage, cut into chunks
- 2 links sweet sausage, cut into chunks
- 1 yellow onion, sliced
- 4 garlic cloves, chopped
- pile of favas
- 1 teaspoon sea salt or more for pasta water
- 3/4 teaspoon freshly ground pepper
- 1 28-ounce can san marzano tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried pasley
- 1 teaspoon oregano
- favorite pasta
- fresh herbs for garnish
Directions
- Heat a large saute pan over medium heat. Once pan is hot, add oil then sausage. Let cook for about 10 minutes until the sausage is brown on all sides.
- Add garlic and beans, cover, and cook until beans are tender but not overcooked, about 7 minutes, testing often.
- Add in can of tomatoes then basil, parsley, and oregano. Bring to a boil; taste for any additional seasonings. Lower to simmer.
- Bring a large pot of water to a boil. Add in 2 tablespoons salt then pasta. Follow directions but subtract 2 minutes. The pasta will finish cooking in the sauce mixture.
- Drain pasta but reserve 1 cup of water. Add pasta to the sauce and combine well. If too thick then add in pasta water.
- Taste for any additional seasonings.
- Keep on low and covered until ready to serve.