Free Shipping On All Orders Over $85!

Photo Credit: Elizabeth Newman

Spaghetti with Chianti and Fava Beans

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

3 reviews & comments

  • Author's avatar image
    Vivianne Figueiredo

    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

    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

    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.