Calabrian Sausage, Fava Beans, and Pasta

Calabrian Sausage, Fava Beans, and Pasta
Staff Writer
Cindy’s Table

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.

Click here to see more recipes on Cindy's Table.

4
Servings
146
Calories Per Serving
Deliver Ingredients

Notes

Note: You can use canned fava beans if fresh are not in season. If you do use from a can, then you can add garlic, beans, and tomatoes in at the same time.

Ingredients

  • 4 Tablespoons 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 Teaspoons 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.

Nutritional Facts

Total Fat
15g
21%
Sugar
1g
1%
Saturated Fat
13g
54%
Cholesterol
1mg
0%
Carbohydrate, by difference
3g
2%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
29µg
32%
Calcium, Ca
58mg
6%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
7µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
15mg
5%
Phosphorus, P
8mg
1%
Sodium, Na
5mg
0%
Water
2g
0%

Sage Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Sage Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.