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Spaghetti with Chianti and Fava Beans
Category
Main Course
Prep Time
20 minutes
Cook Time
15 minutes
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
- Originally seen on Giada In Italy, Season 2. Episode: Fava Beans and Chianti.
- 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.
- 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.
Nutrition
Nutrition
- per serving
- Calories
- 902
Amount/Serving
% Daily Value
- Carbs
- 91 grams
- Protein
- 36 grams
- Fat
- 33 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 64 milligrams
- Sodium
- 704 milligrams
- Fiber
- 11 grams
- Sugar
- 6 grams
3 comments
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!!!
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!
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!