2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
2 large Red Dog Farm garlic cloves, coarsely chopped
1/8 teaspoon dried crushed red pepper
1/2 pound Italian sausage from local pork
1/4 cup dry white wine
1 3/4 cups chopped plum tomatoes
1 cup shelled fresh Red Dog Farm fava beans, blanched 3 minutes then peeled
3/4 pound egg fettuccine pasta
2 tablespoons finely grated Pecorino Romano cheese, plus additional for passing

Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausage; break up with fork. Sauté until brown, about 3 minutes. Add wine; simmer 1 minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.

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 cheese. Transfer pasta to bowl. Serve, passing additional cheese.