January 28, 2008

Elbows Pasta with Saffron

If you like Mac&Cheese you'll love this recipe, even if there's no cheese here! In fact, you'll be surprised with the cheesy texture that this saffron sauce has.

1 pound Elbows pasta
2 tsp Saffron threads
2 tsp peperoncino
2 1/2 cups heavy cream
1/2 cup finely chopped shallots
1/2 cup white wine
1 garlic clove
1/2 stick of butter
1 Tbsp olive oil
Salt, pepper

Melt the butter using a large saucepan over medium heat. When it is melted, add the peperoncino and the shallots and cook for about 2 minutes. Add the wine and cook for another 2 minutes. Boil the pasta following the label instructions. While you're boiling the pasta, add the heavy cream, the olive oil, the garlic and the saffron threads. Let it reduce and when the pasta is ready just toss the drained pasta over the saucepan, stir and serve! If you want to add a bit more flavor, replace 1/2 cup of the heavy cream with 1/2 cup of chicken broth.

Posted by Daziano at 5:49 PM |  


Subscribe to: Post Comments (Atom)
Related Posts Widget for Blogs by LinkWithin