Cavatelli with Sausage, Eggplant and Saffron Cream

Name: Cavatelli with Sausage, Eggplant and Saffron Cream
Yield: 4
Ingredients: Salt; 1 pound cavatelli or cavatappi pasta; 1/4 cup extra-virgin olive oil (EVOO); 2 pinches saffron threads or saffron powder; 3/4 teaspoon fennel seeds (eyeball it); 3/4 pound ground pork; Freshly ground black pepper; 3 - 4 cloves garlic, finely chopped; 2 pinches crushed red pepper (eyeball it); 1 eggplant, peeled and cut into small dice (I leave on half the skinI like the color and texture it gives the dish); 3 - 4 sprigs fresh thyme, chopped; 1 cup chicken broth; 1/2 cup heavy cream; 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese, plus more to pass around the table

Cavatelli with Sausage, Eggplant and Saffron Cream was pinched from <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/cavatelli-with-sausage--eggplant-and-saffron-cream" target="_blank">www.rachaelraymag.com.</a>

INGREDIENTS

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Salt

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1 pound cavatelli or cavatappi pasta

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1/4 cup extra-virgin olive oil (EVOO)

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2 pinches saffron threads or saffron powder

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3/4 teaspoon fennel seeds (eyeball it)

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3/4 pound ground pork

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Freshly ground black pepper

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3 - 4 cloves garlic, finely chopped

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2 pinches crushed red pepper (eyeball it)

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1 eggplant, peeled and cut into small dice (I leave on half the skinI like the color and texture it gives the dish)

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3 - 4 sprigs fresh thyme, chopped

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1 cup chicken broth

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1/2 cup heavy cream

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1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese, plus more to pass around the table

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