STYLE
10/17/2012 12:30 EDT | Updated 12/17/2012 05:12 EST

Pasta with sausage, eggplant and saffron easy weeknight dinner choice

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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