Main Dishesbonappetit4.5
Creamy Saffron Butter Pasta
Less than a single teaspoon of saffron will imbue your rich, creamy sauce with honey-like flavor and a vibrant, sunshiny hue.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●skillet
📝 Preparation Steps
1
Place ¾ tsp. crushed saffron threads in a small bowl. Bring a large pot of water to a boil. Scoop out ¼ cup and pour over saffron; set aside. Generously season water in pot with kosher salt and keep at a boil (you’ll use it for the pasta).
2
Melt 3 Tbsp. unsalted butter in a large skillet over medium heat. Add 1 medium shallot, finely chopped, 3 garlic cloves, finely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until shallot is slightly softened, about ⏱️ 2 minutes. Pour in ½ cup dry white wine and cook, stirring occasionally, until slightly reduced, about ⏱️ 2 minutes. Add reserved saffron and soaking liquid, ½ tsp. crushed red pepper flakes, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season generously with freshly ground pepper. Cook, stirring often, until mixture is slightly reduced, about ⏱️ 2 minutes. Pour in 1 cup heavy cream and bring to a simmer, stirring to combine. Remove skillet from heat.
. unsalted butter, divided4 Tbspmedium shallot, finely chopped1Freshly ground pepperheavy cream1 cup
3
Cook 10 oz. pappardelle according to package instructions until al dente. Drain, reserving ¼ cup pasta cooking liquid.
. pappardelle10 oz
4
Place skillet with sauce over medium-high heat. Add pappardelle, reserved pasta cooking liquid, ¼ cup finely grated Parmesan, and remaining 1 Tbsp. unsalted butter. Cook, tossing, until sauce is thickened and pasta is coated and glossy, about ⏱️ 2 minutes.
. unsalted butter, divided4 Tbsp
5
Divide pasta among shallow bowls. Top with more Parmesan and basil leaves.
Basil leaves (for serving)
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