Cavatelli with Sausage, Eggplant and Saffron Cream
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
- 1 pound cavatelli or cavatappi pasta
- 1/4 cup EVOO - Extra Virgin Olive Oil, divided
- 2 pinches saffron threads or saffron powder
- 3/4 teaspoon fennel seeds (eyeball it)
- 3/4 pound ground pork
- Freshly ground black pepper
- 3 to 4 cloves garlic, finely chopped
- 2 pinches crushed red pepper (eyeball it)
- 1 eggplant, peeled and cut into small dice (leave on half the skin for the color and texture it gives the dish)
- 3 to 4 sprigs fresh thyme, finely chopped
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese, plus extra to pass around the table
Bring a large pot of water to a boil. Salt it, add the pasta and cook until al dente (5-7 minutes for frozen or about 14 minutes for dried). Set aside a ladle of pasta water and drain the pasta.
While the pasta is working, in a large, deep skillet, heat 3 tablespoons EVOO, 3 turns of the pan, the saffron and the fennel seeds over medium-high heat. Add the pork, crumbling it into small bits with a wooden spoon, and cook until browned, about 3-4 minutes. Add garlic and the crushed red pepper, and season with salt and pepper.
Push the meat to the side of the pan and add the remaining 1 tablespoon oil, 1 turn of the pan, and the eggplant to the center of the pan; season with salt. Cook the eggplant until just tender, about 5 minutes. Combine with the meat. Add the thyme and toss, then stir in the broth and bring to a boil. Stir in the cream and reduce the heat to low. Adjust seasoning to taste.
Add pasta to the sauce and toss with 1/2 cup cheese until well-combined, adding the reserved pasta cooking water to loosen if it gets too thick.
Serve with more more cheese passed around the table.