Spaghetti pasta with fava beans

Ingredients:

• 450 g spaghetti
• 1 bottle of Chianti (750 ml) or other full-bodied red wine
• 2 tbsp. l. olive oil
• 350 gr. spicy Italian sausage, without shell
• 1 shallot, chopped
• 1 clove garlic, minced
• 1 tbsp. grated Parmigiano-Reggiano cheese
• 1/4 cup mascarpone cheese, room temperature
• 900g fava beans, recipe follows
• 1 teaspoon chopped rosemary

Preparation:

1. Pour the bottle of Chianti into a large pasta pot and add 2 liters of water. Add a handful of salt and bring to a boil over high heat. Add the spaghetti and cook until al dente, about 8 minutes. Do not drain; you will need the pasta liquid for the sauce.
2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the olive oil and sausage meat to the hot skillet and brown, breaking up the meat with a wooden spoon. When the meat is almost cooked through, about 4 minutes, add the shallots and garlic and brown for another 2 minutes, stirring frequently.
3. Using tongs or a pasta fork, transfer the pasta directly to the skillet with the sausage meat. Sprinkle with 3/4 cup Parmigiano-Reggiano and toss with tongs until combined. Add the mascarpone, fava beans, 1/4 teaspoon salt, rosemary, and about 1 cup of the pasta cooking liquid. Toss with a wooden spoon until combined, adding more pasta cooking liquid as needed to create a sauce and coat the pasta.
4. Serve sprinkled with the remaining 1/4 cup Parmigiano-Reggiano and topped with the mashed beans.
   
   Recipe Pasta with fava beans.
   
   Fava beansRemove the beans from the pods. Bring a large saucepan of salted water to a boil. Fill a large bowl halfway with ice and add water to just above the ice level. Place the beans in the boiling water and blanch for 30 seconds. Drain in a colander and plunge into ice water to stop the cooking process. Scrape off the white skins from the beans and discard. Reserve less than half for puréeing. Mash the beans and serve in a small gravy boat.