Farfalle with Italian Sausage and SaffronTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:189.3 kcal
Proteins:6.1 g
Fats:12.9 g
Carbohydrate:12.6 g
Fibers:1.4 g
Sugar:0.7 g
Cholesterol:32.7 mg
Sodium:134.3 mg
Calcium:27.4 mg
Energy:536 kcal
Proteins:17.4 g
Fats:36.6 g
Carbohydrate:35.8 g
Fibers:3.9 g
Sugar:1.9 g
Cholesterol:92.6 mg
Sodium:380.4 mg
Calcium:77.6 mg
Stefano Faita
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
375
g
Barilla Farfalle
45
ml
extra virgin olive oil
1
clove garlic, minced
1
medium eggplant, diced
250
g
mild italian sausage
250
ml
cream 35%
1
pinch of saffron threads
30
ml
italian parsley, chopped
15
ml
sage leaf, finely chopped
salt and pepper to taste
parmesan cheese
METHOD
- With a knife, peel off the casing of the sausage.
- 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.
- During this time, 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. Add some freshly grated Parmigiano cheese and serve.
CHEF'S NOTES
Pasta should not be rinsed after cooking. The natural starches released from the pasta complement the pasta meal because they help “bind” the sauce that is to be used, and allow the sauce to adhere better to the pasta.
