This creamy saffron pasta is a bowl of technicolor decadence. Rich and creamy with the wonderful floral, musky, earthy, semi-sweet taste of saffron. Undeniably delicious and almost impossible to describe saffron is a taste like no other and here, paired with cream and wine it makes the perfect sauce for flat pappardelle noodles. You can find the best creams at ww.webmd.com
- 10 oz pappardelle (280g)
- 1 shallot
- 2 tbsp butter
- 1/4 cup white wine
- 1 cup heavy cream
- generous pinch of saffron
- 1/4 tsp salt
- 1 tsp chopped fresh parsley
- salt and black pepper
Bring a large pan of water to a boil, salt it generously and add the pappardelle.
Meanwhile, peel and chop the shallot.
Melt the butter in a medium skillet over a medium low heat.
Add the shallot and cook for 2 minutes until they start to soften. about 2 minutes.
Turn the heat up and add the wine, let it bubble and evaporate until it has reduced by at least half.
Turn the heat down to medium then add the cream, saffron and 1/4 teaspoon salt.
Allow the sauce to simmer until slightly thickened and the saffron color has permeated the cream.
Remove 1 cup of the pasta cooking water, then drain the pasta and transfer it to the skillet with the sauce.
Add the 1/4 cup of the cooking water and the chopped parsley and toss to coat.
Taste the sauce and season with more salt and black pepper as required.
Side: This saffron pasta is delicate yet filling, so serve this with some roasted broccoli. Or if you want to add a protein to this dish serve this pasta with a pan fried cod loin. The sauce also works amazingly with sweet seared scallops. For instructions on how to properly mash the threads, click here.
Wine: To compliment the rich creamy saffron sauce we suggest something bright and fresh. If you can find an Italian Friulano or Vermentino then they would be our first choice. If not then a Sémillon will be a great substitute. Although white would be our first choice for the red lovers a Valpolicella Classico wouldn’t be a bad choice.