Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites


Photo Credit: Elizabeth Newman

Spaghetti with Chianti and Fava Beans

by Giada De Laurentiis
Prep Time
20 minutes
Cook Time
15 minutes
Photo Credit: Elizabeth Newman

Spaghetti with Chianti and Fava Beans

You must be signed in to print this content
Pasta water is my secret ingredient but this chianti pasta water takes it to the next level. The pasta cooks in water & chianti giving it a super rich flavor!


Spaghetti with Chianti and Fava Beans


Main Course

Prep Time

20 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Spaghetti with Chianti and Fava Beans


  • One 750-milliliter bottle Chianti wine
  • Kosher salt
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 12 ounces spicy Italian sausage (casings removed)
  • 1 shallot (chopped)
  • 1 clove garlic (minced)
  • 1 cup freshly grated Parmesan
  • 1/4 cup mascarpone (at room temperature)
  • 2 pounds fava beans (shelled, blanched and peeled)
  • 1 teaspoon chopped fresh rosemary


  1. Originally seen on Giada In Italy, Season 2. Episode: Fava Beans and Chianti.
  2. Add the wine, 8 cups water and a handful of salt to a pasta pot. Bring to a boil over high heat. Add the spaghetti and cook until just shy of al dente, about 8 minutes.
  3. While the pasta is cooking, heat a large skillet over medium-high heat. Add the oil and sausage to the hot pan. Cook, breaking up the sausage with the back of a wooden spoon, until almost fully cooked, about 4 minutes. Add the shallots and garlic, and cook an additional 2 minutes, stirring often. Using tongs or a pasta fork, remove the pasta directly to the sausage pan. Sprinkle with 3/4 cup of the Parmesan, and toss with tongs to combine. Add the mascarpone, fava beans, rosemary, 1/4 teaspoon salt and about 1 cup of the pasta water. Stir with a wooden spoon to combine, adding more pasta water as needed to form a sauce and coat the pasta. Serve sprinkled with the remaining 1/4 cup Parmesan.



per serving
Amount/Serving % Daily Value
91 grams
36 grams
33 grams
Saturated Fat
13 grams
64 milligrams
704 milligrams
11 grams
6 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free

3 reviews & comments

  • Author's avatar image
    Vivianne Figueiredo - Jun 09

    Hi Giada, can I use canned fava beans instead? I’ve some friends coming over for dinner but won’t have much time to prep the meal. Considering for clumsiness, I think it’d take a long time for me to peel the fava beans. Can’t wait to try this recipe!!!

  • Author's avatar image
    The Giadzy Kitchen - Jun 09

    You could still sub in the mushrooms! Cook them hard in a hot pan and hot oil. Add your mushrooms and salt, stir and then let them sit for a few minutes. Then stir again, and let them sit again – you want to get golden brown color on them and have them create a fond on the bottom of the pan. That’s the vegetarian flavor. Then maybe add a few fennel seeds and red pepper flakes to mimic the flavor in the sausage. That should get you pretty darn close!

  • Author's avatar image
    Samantha Kollar - Jun 09

    Giada, in many of your dishes I substitute eggplant and/or types of mushrooms for chicken/beef (I am a vegetarian). What might be a good replacement in this dish to add substance or flavor? Or would it be best to just leave out the sausage? Also, what type of chianti do you prefer? I learned a lot about regional wines on a recent trip to Temecula, Ca and am very excited to try this recipe!

Please sign in or create an account to review or comment on recipes.