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Pasta with sausage, eggplant and saffron easy weeknight dinner choice

10/17/2012 12:30 EDT | Updated 12/17/2012 05:12 EST
Italian sausage and eggplant team up in this hearty weeknight pasta dinner that you can have on the table in no time flat.

Farfalle With Sausage and Saffron

1 pkg (454 g) farfalle

45 ml (3 tbsp) extra-virgin olive oil

1 medium eggplant, diced

1 garlic clove, minced

250 g (8 oz) mild Italian sausage (casings removed)

150 ml (2/3 cup) 35 per cent cream

Pinch saffron threads

30 ml (2 tbsp) finely chopped sage

Salt and pepper, to taste

Grated Parmigiano-Reggiano, to taste

In a saute pan, heat olive oil and saute eggplant with garlic for 3 to 5 minutes. Add sausage meat and saute for a few minutes. Add cream, saffron and sage. Cook mixture for 3 to 5 minutes until it thickens.

Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions. Drain, add to sauce and season with salt and pepper. Mix well in saute pan.

Add Parmesan cheese and serve.

Makes 4 to 6 servings.

Source: Barilla Pasta.

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