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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 438.6
  • Total Fat: 15.4 g
  • Cholesterol: 49.6 mg
  • Sodium: 237.7 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 27.3 g

View full nutritional breakdown of Eggplant Cavatelli with Saffron Cream and Homemade Turkey Sausage calories by ingredient
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Eggplant Cavatelli with Saffron Cream and Homemade Turkey Sausage

Submitted by: CHASITYMUNN


Number of Servings: 8

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)
    1.25 lb. Lean Ground Turkey
    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 (I leave on half the skin--I like the color and texture it gives the dish)
    3 to 4 sprigs fresh thyme, chopped
    1 cup chicken broth
    1/2 cup light whipping cream
    1/2 cup freshly grated Parmigiano-Reggiano

Directions

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Set aside a ladle of pasta cooking water. Drain the pasta.
2. 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 turkey, crumbling it into bits with a wooden spoon, and cook until browned, 3 to 4 minutes. Season with salt, pepper, the garlic and crushed red pepper.
3. Push the meat to the side of the pan and add the remaining 1 tablespoon oil and the eggplant to the center of the pan; season with salt. Cook the eggplant, stirring, 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 the seasonings.
4. Stir the pasta into the sauce and toss with 1/2 cup cheese until combined, adding the reserved pasta cooking water to loosen if needed.

Number of Servings: 8

Recipe submitted by SparkPeople user CHASITYMUNN.





TAGS:  Poultry |

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