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!

 
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Spaghetti with Chianti and Fava Beans

Category

Main Course

Prep Time

20 minutes

Cook Time

15 minutes

Image of Spaghetti with Chianti and Fava Beans

Ingredients

  • 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

Instructions

  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.
nut free