Pasta with Fava Beans

1/2-pound angel hair pasta, broken into 2-inch pieces
2 sundried-tomato faux sausages (or whatever you like), sliced
1 onion, diced
2 cloves garlic
1 medium tomatoes
bunch fava beans, shelled, blanched, and ready for use
2 cups vegetable broth or water

Roast the tomatoes on 400 F for about 15 minutes until skins are slightly blackened. In a food processor, combine the tomatoes, garlic, and onion puree until combined. In a large pot, pour in about a 1/4-cup of olive oil and heat until very hot. Add the pasta, and cook over medium heat until it browns slightly, stirring constantly. Add the tomato puree and cook a few minutes, stirring often. Add the vegetable broth or water and bring to a simmer, then cover and cook for about 15 minutes, or until pasta is soft.

In a frying pan, saute the mushrooms in olive oil and a splash of red wine (if you have one open — or, who am I kidding? Just open one). Add the faux sausage and cook about a minute.

When the pasta is cooked thoroughly, add the mushrooms, sausage, and favas, stirring and tossing to combine well. Add fresh basil and salt and pepper to taste.

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