Giada De Laurentiis’ Spaghetti with Chianti and Fava Beans | Giada in Italy | Food Network

Giada boils her spaghetti in colorful and rich chianti water before tossing it with spicy sausage and fresh fava beans!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she’s digging into her family’s recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.

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Spaghetti with Chianti and Fava Beans
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 servings


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


Add the wine, 8 cups water and a handful of s alt 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 saus age 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.


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Giada De Laurentiis’ Spaghetti with Chianti and Fava Beans ​| Giada in Italy | Food Network

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