ohio city pasta – Hangry Hannah

Let’s Get Cooking

In a medium bowl, combine tomatoes + 1/4 Cup Olive Oil + basil leaves + red pepper flakes + salt + pepper. Cover with plastic wrap and set aside at room femp for about 4 hours.

When ready to serve, bring a pot of water with a drizzle of olive oil + salt to a boil. Cook the pasta to al dente according to the package directions. Dain the pasta and add to the bowl with the tomatoes. Top with cheese & extra basil leaves.

I hope after your take your first bite you put your fork down and lean back in your chair in awe of how delicious this dish is.

Made with Love,

Hannah

My mom gifted me with a container of saffron and I am trying to use it in the most responsible way. Saffron is so valuable and so freaking expensive so this is only the second recipe I have used it in the about 5 months of having it. I bought saffron noodles from Ohio City Pasta, which if you’re in the Akron/Cleveland area please check them out, and figured they would be perfect to pair with a saffron cream sauce. This recipe is so decadent and delicious, I am so proud of how this turned out and omg I want to eat it all the time now.

Ingredients

1 TBSP Unsalted Butter
1/2 Small Shallot, minced
Pinch of Saffron threads
2/3 Cup Heavy Cream
1/4 TSP Fresh Lemon Juice
1/4 TSP Vanilla Extract
4 oz Saffron Pasta/or Pappardelle
2 TBSP Grated Parmesan Cheese
2 TBSP Roughly Chopped Chives
1/2 TSP Grated Lemon Zest
Salt + Pepper

Let’s Get Cooking

Salt water & bring to a boil, cook the pasta per directions, slightly under al dente so it can finish cooking in the sauce. Remove 1/4 Cup of the pasta water to save.

Melt butter in a large skillet over MED heat. Add in the shallot & saffron and cook until the shallot is softened. Add in the cream + 1/4 TSP salt + pepper to taste. Increase the heat to MED-HIGH and let the sauce thicken and simmer. Stir in the lemon juice + vanilla.