Pappardelle, Sausages, and Broad Beans

Steps

1. In a pot, combine olive oil, shelled broad beans, and thinly sliced onion. Cook on low heat until the broad beans are soft and well-cooked.

2. While the broad beans are cooking, in another pot, add a drizzle of oil and cook the sausages, previously gutted and cut into pieces. After 2 minutes, add the julienne-cut orange peel.
3. Combine the prepared broad beans and sausages in a pot and cook together for 6 minutes. Adjust water and olive oil to create a creamy sauce.
4. In a large pot, bring about 5 liters of water to a boil. Add salt and cook the pasta when the water boils.
5. Halfway through cooking, transfer the pappardelle to the pan and mix well with the sauce. Adjust the cooking with 1-2 ladles of pasta cooking water. Add raw olive oil.
6. Finally, plate the dish, define it with the remaining sauce in the pan, and garnish with orange slices and a drizzle of oil.