Creamy Saffron Pasta
Saffron is one of the most precious and expensive spices in the world. You know its subtle flavour when you taste it. Letting saffron bloom in warm liquid before adding it to any dish brings out the color and aroma.
Creamy Saffron Pasta
We really like this sauce with Prawns and Asparagus. The fragrance and flavor of the saffron comes out. The cayenne gives it a bit of heat, but enjoyably so (if the girls aren’t coming for dinner).
Ingredients
- 1 TBSP olive oil
- 1 TBSP (10 gr) shallot, finely shopped
- 2 TBSP white wine
- 1 TBSP tomato paste
- 1 cup chicken stock
- ½ tsp. saffron
- 1 cup heavy cream
- 1/8 tsp. cayenne optional
- ¼ tsp salt
- ½ TBSP butter
- *1/2 lb (227 gr) dry pasta cooked according to package
Instructions
- Bring chicken stock to a low simmer in a small saucepan and add saffron. Stir and let steep for at least 15 minutes.
- Heat olive oil in a small saucepan and add shallot. Sauté a few minutes, without browning.
- Add wine and simmer for another few minutes until the wine is reduced to a glaze. Stir in tomato paste.
- Add steeped stock and saffron; gently simmer for 20 minutes over medium/low heat.
- Add cream and again, simmer for about 30 minutes (or a little more), until sauce is reduced to about ¾ cup to 1 cup. It will be thick enough to coat the back of a spoon.
- Meanwhile cook pasta. Drain when el dente. Toss with ½ TBSP butter so that the pasta doesn’t stick, especially if plating individually.
- Add salt and cayenne (if using) to the saffron cream mixture and toss with the pasta, or plate individually.
- We toss the pasta and sauce for a family style platter. If plating individually, place pasta in the dish. Drizzle with Creamy Saffron Sauce and add garnish: Prawns and Asparagus.
Notes
This creamy rich pasta takes on a different tone with the addition of cayenne. If you are not using cayenne, simply pair this pasta with a Full-Bodied White – Chardonnay. Or a Light Bodied Red – Beaujolais.
Still creamy and rich, the cayenne does add some heat. We then pair with a New World, Light Bodied Pinot Gris or Medium bodied Reds like Valpolicella Superiore.
We’ve paired with:
• Bread and Butter Chardonnay
• Folonari Valpolicella
• Gray Monk Pinot Gris
• Masi Campofiorin Ripasso
• Quails Gate Stewart Family Reserve Chardonnay