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

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.

 

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