1 box Barilla Farfalle
45 mL (2-3 tablespoons) extra virgin olive oil
1 clove garlic, minced
1 medium eggplant, diced
250 grams mild Italian sausage, casings removed
250 mL 35% cream
Pinch of saffron threads
5 grams (2 tablespoons) Italian parsley, finely chopped
2.5 grams (1 tablespoon) sage, finely chopped
To taste salt
To taste pepper
To taste Parmigiano Reggiano cheese
1. In a sauté pan, heat the olive oil and sauté the eggplant with garlic for 3-5 minutes. Add the sausage meat and sauté for a few minutes. Add the cream, saffron and herbs. Cook the mixture for 3-5 minutes until it thickens. Bring a large pot of water to a boil and cook pasta according to box directions. Once the pasta is cooked, add the pasta to the sauce and season with salt and pepper. Mix well in the sauté pan, add some freshly grated Parmigiano cheese and serve.
Serves 4 to 6.