Pasta fave e salsiccia

Pasta with broad beans and sausage is a flavorful dish that combines the sweetness of broad beans with the robust taste of sausage. Here’s how to prepare this dish:

Ingredients

• 320 g of pasta (such as orecchiette or trofie)
• 400 g of shelled fresh broad beans (or frozen if not in season)
• 200 g of fresh sausage
• 1 small onion
• Pecorino romano cheese, grated, to taste
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
• A bunch of fresh mint (optional)

Preparation

1. Start by boiling a pot of salted water for the pasta.
2. Meanwhile, crumble the sausage, removing the casing, and finely chop the onion.
3. In a pan, sauté the onion with a drizzle of extra virgin olive oil until it becomes translucent.
4. Add the crumbled sausage and let it brown until it is well golden.
5. If you are using fresh broad beans, blanch them for about 1 minute in boiling water, then quickly immerse them in cold water to stop the cooking process and peel them. If you are using frozen broad beans, follow the cooking instructions on the package.
6. Add the broad beans to the pan with the sausage and cook for another 5-10 minutes. If necessary, add a little pasta cooking water to keep the sauce moist.
7. Cook the pasta in boiling water until al dente.
8. Drain the pasta, reserving some cooking water, and pour it into the pan with the sausage and broad beans.
9. Toss everything together in the pan for a couple of minutes, adding some cooking water if necessary to emulsify.
10. Serve hot, sprinkling with grated Pecorino Romano cheese to taste and, if you like, with torn mint leaves for a touch of freshness.

Curiosity

Broad beans are highly appreciated legumes in cooking, both for their flavor and their nutritional properties. In Italy, the tradition of combining them with sausage dates back to ancient times, especially in some southern regions where they are the main ingredient in rustic and tasty dishes.