Spring is in full bloom, and if you haven’t cooked something yet with fava beans, you’re missing out. Pick up some fava beans and tomatoes at the farmers’ market, and try this recipe from Chef Jun Tan of Cube Cafe.
Listen to Chef Jun Tan’s conversation with Laura Avery in this week’s Market Report (above.)
2 Tbsp extra-virgin olive oil
1/2 cup finely chopped onion
2 large garlic gloves, coarsely chopped
1/8 tsp dried crushed red pepper
1/2 lb Italian sausage, 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
3/4 lb fresh pasta sheets, cut as desired or dried egg fettuccine
2 Tbsp finely grated Pecorino Romano cheese plus additional for passing
1. Heat oil in a large saucepan over medium heat. Add onion, garlic and red pepper. Saute until onion is translucent, about 6 minutes. Add sausages; break up with fork. Saute until brown, about 3 minutes. Add wine; simmer about 1 minute, scraping up browned bits. Add tomatoes and fava beans. Saute until tomatoes soften, about 5 minutes. Season with salt and pepper.
2. Meanwhile, cook pasta in a large pot of boiling salted boiling water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
3. Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons of cheese. Transfer to bowl. Serve, passing additional cheese.