Pasta With Eggplant and Pork

Name: Pasta With Eggplant and Pork
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups chicken stock; 1 pinch saffron thread, about 24; 1 medium firm eggplant; salt and pepper; 3 tablespoons extra virgin olive oil; 1 lb ground pork; 1 teaspoon fennel seed; 3 -4 garlic cloves, finely chopped; 1 small onion, very finely chopped; 2 tablespoons fresh thyme leaves, finely chopped; 1 hot chili pepper, finely chopped; 1/2 cup white wine; 1/2 cup heavy cream; 1 lb short-cut pasta, whatever shape you like; pecorino romano cheese

Submitted by Pinay0618

"Rachael Ray recipe."

Download

Ready In:: 1hr 5mins
Ingredients:: 15
Serves:: 4

ingredients

1 ¹⁄₂ cups chicken stock
1 pinch saffron thread, about 24
1 medium firm eggplant
salt and pepper
3 tablespoons extra virgin olive oil
1 lb ground pork
1 teaspoon fennel seed
3 -4 garlic cloves, finely chopped
1 small onion, very finely chopped
2 tablespoons fresh thyme leaves, finely chopped
1 hot chili pepper, finely chopped
¹⁄₂ cup white wine
¹⁄₂ cup heavy cream
1 lb short-cut pasta, whatever shape you like
pecorino romano cheese

directions

Place chicken stock and saffron threads in a small pot. Bring to a simmer to infuse and concentrate flavor.
Meanwhile, peel half the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve.
Place a large pot of water over high heat for the pasta.
Heat olive oil over medium to medium-high heat. Add pork and lightly brown while finely crumbling it into tiny bits. Season with fennel, salt, pepper, garlic, onion, thyme and a little chili pepper.
Squeeze any liquid from the eggplant then stir it into the pork. Cook about 10-12 minutes, stirring frequently until eggplant is tender. Deglaze with white wine, stir a minute then add reduced saffon-infused stock – about 1 cup. Stir in cream and simmer over low heat while pasta cooks.
Cook pasta to al dente. Reserve 1/2 cup starchy cooking liquid, then drain and toss the pasta with the sauce, adding liquid as necessary to combine. Toss 1-2 minutes.
Serve in shallow bowls topped with freshly grated Pecorino and a bit more thyme for garnish.