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.