Cavatelli with Sausage, Eggplant and Saffron Cream

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.