Prep Time: 30 minutes
Cook Time: 15 Minutes
Ingredients
- 1 pound fresh orecchiette pasta
- 4 tablespoons of butter
- 3 sweet sausage links and
- 2 hot sausage links
- 3 tablespoons fresh rosemary
- 4 fresh mint leaves
- 1 fresh sage sprig with at least 5-10 leaves
- 3 cloves of garlic
- 1 small shallot
- 3 tablespoons of flour
- 4 tablespoons extra virgin olive oil
- 1 ½ cups fresh fava beans
- 1 cup of dry white wine
- 1 cup parmesan reggiano
- 1 teaspoon salt and 1 tablespoon pepper
Directions
- Sauté sausage out of casing, drain fat on paper towel, set aside
- Boil 1 pound of orecchiette pasta till al-dente
- Fava beans: remove from pod and blanche in salty boiling water for 3 min, remove outer shell and set aside
- Mince 4 cloves of garlic and 1 small shallot
- Mince very finely 1 tablespoon of fresh sage, ¼ tablespoon fresh rosemary and 1 mint leave, set aside
- In a large skillet heat 2 tablespoons of extra virgin olive oil and a pat of butter, add shallots and shortly after add garlic
- Shortly after that add whole sage sprig with 5-6 leaves and 1 whole mint leaf and one sprig of rosemary for flavor
- Add fava bean and sausage
- Salt and pepper generously
- Add 1 cup of wine and let alcohol cook out
- Remove whole herbs
- Have 3 tablespoons of roux ready (3 tablespoons butter to 3 tablespoon flour)
- Shorty after adding roux, lower heat, whisk thoroughly, add chicken broth as necessary to determine your desired sauce thickness
- Add sausage and 3 tablespoons of freshly grated Parmesan Regiano cheese
- Add pasta with a ¼ cup of pasta water, 1 tablespoon of butter, 3 tablespoons of freshly grated Parmesan cheese, and freshly minced herbs
- Let cook for 30 seconds…. toss generously
- Transfer to pasta serving bowl and add freshly julienned sage and ½ mint leaf and fresh Parmesan cheese.