Saffron Pasta
2 cups heavy cream Generous pinch saffron
1 pound fresh pasta, preferably radiatore, cooked according to instructions
3 tablespoons olive oil ½ teaspoon fennel seeds
(optional)
1 cup minced onions
2 teaspoons minced garlic 1 teaspoon dried ground
turmeric
½ teaspoon black pepper 1 teaspoon salt
½ cup shaved Parmesan
Reggiano cheese
½ cup shaved Pecorino Romano
cheese
2 tablespoons minced red
Calabrian chiles in oil
Instructions: Soak the saffron threads in heavy cream and refrigerate overnight.
The next day, cook the pasta according to instructions. Drain and set aside.
In a large sauté pan, on high heat warm up the olive oil and pop the fennel seeds. Immediately add the minced onions and cook on medium heat, stirring frequently until they are translucent or golden brown, about 8 to 10 minutes. Add the garlic, turmeric, black pepper and salt. Almost immediately after, add the heavy cream and bring it to a boil. Add ½ cup of water to the mixture and simmer for 5 to 7 minutes. Add the drained pasta and turn the heat off.
Let the pasta rest in the creamy mixture for 10 to 12 minutes.
To serve, fold in the two cheeses and top the pasta off with the Calabrian chilis in oil.
Notes & variations
• I recommend using Fabio’s fresh pasta, fusilli, penne or radiatore for this recipe.
• I used Divina chopped Calabrian chilis from Whole Foods Market.
• To add shrimp to this recipe, add 1 pound peeled and deveined raw shrimp to the simmering creamy saffron mixture, toward the end, depending on the size of the shrimp.
Makes 4 to 6 servings