Three Layer Cake

 
Penne with Sausage, Fava Beans, and Arugula
{Wine pairing:  Nipozzano Chianti Rufina Riserva 2004}

Although I really do believe that cooking is less about following recipes than following your palate and hunger, I'd be lying if I said I just threw this together with stuff I found in my refrigerator.  I'm always happy when new seasonal produce appears at my favorite market stand.  Last week, I saw fava beans and bought three quarters of a pound of them thinking what a nice pasta I could make with the one sausage I had left over from the day before.  Everything is better with sausage (and white onion) in it.   If you choose to make this recipe, you should do so in the proportions that most please you.  If I had had more sausage, I would have used more...  But as it were, for two people, I used an abundant handful of fava beans, one sausage (about 75g), half of a medium sized onion (I prefer white), half of a minced clove of garlic, two small pieces of dried red pepper, a tablespoon of chopped basil to balance out the strong flavor of the fava beans with a little sweetness.  I sauteed the onion, garlic and pepper, added the sausage and browned it, added the fava beans and 1/3 cup of water and a tiny tiny tiny piece of a vegetable bouillon cube, and I covered and let simmer until the beans were done and the water had mostly evaporated.  I added the herbs and mixed them in the pan.  I served it over pasta.  I used regular penne because the ridges in the pasta help 'hold' the sauce better.  But you can use any kind you like.

   For the Wine 

To accompany this dish, Tom at Personal Wine Buyer suggests  a Nipozzano Chianti Rufina Riserva 2004.  This is a great Chianti at the $16-$18 price point and quite consistent as well. The Nipozzano has topped many a critics wine lists in recent vintages (including a spot in Wine Spectator's Top 100). Rich and structured, this bold Chianti Rufina is a can't miss value. Sangiovese 90%, with Malvasia nera, Colorino, Merlot, Cabernet Sauvignon -- great notes of cherry, plum with some forest floor -- nice weight and acidity, soft tannins with nice fruit and finish.