Hearty pasta cooked in Chianti red wine and fried with spicy Italian sausage, and blanched beans. The required saturation of the dish is given by two types of cheese – parmesan and mascarpone. A great option for a tasty and quick dinner. друзьями: 
Time: 35 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr spaghetti
- 1 bottle of Chianti (750 ml.) Or other saturated red the fault
- 2 tbsp. l olive oil
- 350 gr hot Italian sausage, without shell
- 1 shallot, chopped
- 1 clove garlic, minced
- 1 tbsp. grated Parmigiano Reggiano cheese
- 1/4 Art. mascarpone cheese at room temperature
- 900 gr. fava bean recipe follows
- 1 tsp chopped rosemary
Recipes with similar ingredients: spaghetti pasta, fava beans (garden beans), red wine, kupat (sausages for frying), cheese parmesan, mascarpone cheese, rosemary
Recipe preparation:
- Pour a bottle of Chianti into a large pasta pan and add 2 l water. Put a handful of salt and bring to a boil on a strong the fire. Put the spaghetti and boil until al dente, in for about 8 minutes Do not drain; liquid from the paste will be needed for the sauce.
- While the pasta is cooking, heat a large frying pan in moderation high heat. Add olive oil and minced meat to hot pan and fry, kneading the minced meat with a wooden spoon. When minced will be almost completely ready, after about 4 minutes, add shallots and garlic and fry another 2 minutes., often stirring.
- Using tongs or a fork for pasta, put the pasta directly into the pan with sausage meat. Sprinkle 3/4 tbsp. Parmigiano Reggiano and mix with forceps until connected. Add mascarpone, fava beans, 1/4 tsp salt, rosemary and about 1 tbsp. the liquid in which the paste was cooked. Stir with a wooden spoon before joining, adding more fluid from the paste as need to get the sauce and cover it with pasta.
- Serve by sprinkling the remaining 1/4 tbsp. Parmigiano Reggiano, with Puree Beans. Fava Bean Pasta Recipe. Garden Beans Fava: Take the beans out of the pods. Boil in a large saucepan salted water. Fill a large bowl with ice halfway and pour water above ice level. Put the beans in boiling water and blanch for 30 sec. Fold on the drushlag and dip in ice water to stop the heat treatment process. Clean beans from the white peel and discard it. Leave less than half for mashed potatoes. Crush the beans, and serve in a small gravy boat.
