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.
- 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.
Transfer the cooked pasta to the sauce + the 1/4 Cup pasta water. Stir in the parmesan + chives.
Transfer into a bowl & top with lemon zest and a few more chives.
Savor this meal, please.
Made with Love,