SPAGHETTI WITH CHIANTI AND FAVA BEANS

Spaghetti with Chianti and Fava Beans image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 11

1 750-ml bottle of Chianti or other full-bodied red wine
Kosher salt
1 pound spaghetti
2 tablespoons olive oil
3/4 pound spicy Italian sausage, casings removed
1 shallot, chopped
1 garlic clove, minced
1 cup freshly grated Parmigiano-Reggiano
1/4 cup mascarpone cheese, at room temperature
2 pounds fava beans, taken out of the pod, blanched and peeled (see right)
1 teaspoon chopped fresh rosemary

Steps:

Pour the bottle of Chianti into a large pasta pot and add 2 quarts of water. Add a handful of salt and bring to a boil over high heat. Add the spaghetti and cook to just under al dente, about 8 minutes. Do not drain; you will need the pasta liquid for the sauce.
While the pasta is cooking, heat a large skillet over medium-high heat. Add the olive oil and sausage to the hot pan and cook, breaking apart the sausage with the back of a wooden spoon. When the sausage is almost entirely cooked, about 4 minutes, add the shallot and garlic and cook an additional 2 minutes, stirring often. Using tongs or a pasta fork, scoop the pasta directly into the pan with the sausage. Sprinkle with 3/4 cup of the Parmigiano-Reggiano and toss with the tongs to combine. Add the mascarpone, fava beans, 1/4 teaspoon salt, the rosemary and about 1 cup of the pasta cooking liquid. Stir with a wooden spoon to combine, adding more pasta liquid as needed to form a sauce and coat the pasta. Serve sprinkled with the remaining 1/4 cup Parmigiano-Reggiano.