Saffron Pasta Recipe – A Taste of Italian Elegance
This delicious and vibrant Saffron Pasta, or “Pasta allo Zafferano,” is a dish that embodies the beauty of simple yet exquisite Italian flavors. With the delicate fragrance of saffron infused into the broth and the creamy texture of the pasta, this recipe brings a touch of luxury to any meal. It’s perfect for a special dinner or to impress guests with something unique and full of character. With just a few quality ingredients like saffron, vegetable broth, and the richness of Grana Padano cheese, this dish celebrates the harmony of Italian cooking.
Ingredients:
- 320g Penne Rigate (or any other pasta shape you prefer)
- 3g Saffron Pistils
- 1 Shallot (finely chopped)
- 1 liter Vegetable Broth
- Extra Virgin Olive Oil (to taste)
- Fresh Marjoram (to taste)
- 20g Butter
- 20g Grana Padano DOP (grated)
- Salt (to taste)
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Instructions:
-
Infuse the Saffron:
Begin by infusing the saffron pistils in the vegetable broth. To do this, heat the broth gently and add the saffron. Let it steep for at least 30 minutes, allowing the saffron to release its vivid color and rich flavor. After 30 minutes, bring the broth back to a gentle simmer (on low heat). -
Prepare the Pasta:
While the broth is infusing, bring a pot of salted water to a boil. Once boiling, cook the penne rigate according to the package instructions. Drain the pasta, reserving some of the cooking water for later use. -
Sauté the Shallot:
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped shallot and sauté it until soft and translucent, around 2-3 minutes. -
Cook the Pasta in Broth:
Once the shallot is sautéed, add the uncooked penne rigate directly into the skillet. Stir the pasta to coat it with the shallot and oil mixture. Begin adding the saffron-infused broth to the pasta, one ladleful at a time. As you add the broth, use a fine-mesh strainer to ensure that the saffron pistils are filtered out. Keep adding the broth slowly, stirring occasionally, until the pasta absorbs the liquid and reaches your desired texture. -
Finish the Dish:
Once the pasta is cooked and has absorbed the saffron broth, check for seasoning and add salt as needed. Stir in the butter for a creamy finish, and add fresh marjoram leaves to elevate the aroma. -
Add Grana Padano:
Grate the Grana Padano cheese over the pasta and stir gently to incorporate, allowing it to melt into the dish. This adds a rich, savory depth that complements the subtle sweetness of the saffron. -
Serve and Enjoy:
Your saffron pasta is now ready to be served! Plate the pasta and garnish with additional marjoram leaves if desired. Enjoy this luxurious dish that combines the creamy texture of perfectly cooked pasta with the fragrant warmth of saffron.
Tips for Perfecting Your Saffron Pasta:
- Infusion time is key: Allow the saffron to infuse in the broth long enough to extract its full flavor and vibrant color.
- Broth choice: While vegetable broth is typically used, you can also experiment with chicken broth for a richer base.
- Pasta shape: Penne rigate works wonderfully for this dish, but feel free to use your favorite pasta. A short pasta shape helps to hold the creamy saffron sauce.
- Balance the creaminess: The dish should be creamy but not swimming in broth. Make sure to reduce the broth slowly as the pasta absorbs it.
This pasta dish is a true celebration of flavor, with saffron’s elegant notes at the forefront. Serve with a light green salad and a glass of crisp white wine to complete your meal. Buon appetito!
