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Note: This truly is a heavy meal, which means you can serve a lot of people a filling meal from this recipe!
CLEAN the spring onions and finely cut them into fine slices. Repeat this step for the bell mushrooms. DICE the onion, yellow bell pepper and eggplant.
CRUSH the two cloves of garlic and finely chop and set aside. DIVIDE egg yolk from the egg whites for two eggs. We don't need the egg whites but use them for another recipe such as our mini meringues.
FILL the large pan with water and bring it to a boil. COOK pasta according to package, when done, drain using the strainer and set the pasta aside. It's okay if the pasta cools off a bit since we are going to re-heat it later on.
Let's make the pasta sauce: start by adding 2 tablespoons of olive oil into the large skillet. BAKE the chipolata sausages for 5-7 minutes on medium-high heat, then remove from the pan but keep the fat.
ADD in the two chopped cloves of garlic and (yellow) onion. Sauté for 2 minutes, then add in the diced eggplant and sliced spring onion. Let simmer for a minute or 2, then add in the white bell mushrooms and about 300 ml heavy cream.
ADD in two sprigs of thyme and rosemary for flavour. LET simmer for 5+ minutes. WHEN the white bell mushrooms have shrunk about half the size of what they used to be, add in two large handfuls of cheese and two egg yolks.
Give the pasta sauce a good stir, then add in the cooked pasta and mix to coat everything evenly. ADD the chipolata sausages back into the pan and let everything heat up again.
SERVE hot with extra cheese on the side, enjoy!