Ingredients
Pasta
- 1 lb pappardelle
Saffron Mixture
- 1/2 teaspoon saffron threads
- 1/3 cup hot water
Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- Pinch red pepper flakes
Garnish
- Fresh basil leaves
Instructions
- Infuse saffron: Gently crush the saffron threads using a mortar and pestle or your fingers in a small bowl. Pour the hot water over the saffron and allow it to steep for 15 minutes to release its vibrant color and flavor.
- Cook pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook for 6-7 minutes until al dente, then drain, reserving some pasta water.
- Prepare saffron sauce base: In a pan over medium heat, melt the butter. Add the saffron water mixture and minced garlic, sautéing for about 3 minutes until fragrant and the flavors meld.
- Add cream and seasonings: Stir in the heavy cream, salt, and a pinch of red pepper flakes. Toss the cooked pappardelle directly from the pot into the skillet using tongs, stirring vigorously for 1-2 minutes to coat the pasta evenly. Add pasta water a tablespoon at a time if the sauce needs loosening.
- Serve and garnish: Transfer the sauced pasta to plates and top with fresh basil leaves. Serve immediately to enjoy the full aroma and flavor.
Notes
- Use good quality saffron for the best flavor and color.
- Reserve pasta water to adjust the sauce consistency as needed.
- Pappardelle can be substituted with fettuccine or tagliatelle if unavailable.
- For a lighter version, substitute heavy cream with half-and-half but expect a less rich sauce.
- Add parmesan cheese on top for extra flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
