Fresh Pasta with Favas, Tomatoes, and Sausage
['2 tablespoons extra-virgin olive oil', '1/2 cup finely chopped onion', '2 large garlic cloves, coarsely chopped', '1/8 teaspoon dried crushed red pepper', '1/2 pound Italian sausages, 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, or double-peeled frozen, thawed', '3/4 pound fresh pasta sheets, cut as desired, or dried egg fettuccine', '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 sausages; 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.
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