Creamy Saffron Butter Pasta
Less than a single teaspoon of saffron will imbue your rich, creamy sauce with honey-like flavor and a vibrant, sunshiny hue.
Yield
4
Ingredients
¾ tsp. crushed saffron threads
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
4 Tbsp. unsalted butter, divided
1 medium shallot, finely chopped
3 garlic cloves, finely chopped
½ cup dry white wine
½ tsp. crushed red pepper flakes
Freshly ground pepper
1 cup heavy cream
10 oz. pappardelle
¼ cup finely grated Parmesan, plus more for serving
Basil leaves (for serving)
Instructions
Step 1
Place ¾ tsp. crushed saffron threads in a small bowl. Bring a large pot of water to a boil. Scoop out ¼ cup and pour over saffron; set aside. Generously season water in pot with kosher salt and keep at a boil (you’ll use it for the pasta).
Step 2
Melt 3 Tbsp. unsalted butter in a large skillet over medium heat. Add 1 medium shallot, finely chopped, 3 garlic cloves, finely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until shallot is slightly softened, about 2 minutes. Pour in ½ cup dry white wine and cook, stirring occasionally, until slightly reduced, about 2 minutes. Add reserved saffron and soaking liquid, ½ tsp. crushed red pepper flakes, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season generously with freshly ground pepper. Cook, stirring often, until mixture is slightly reduced, about 2 minutes. Pour in 1 cup heavy cream and bring to a simmer, stirring to combine. Remove skillet from heat.
Step 3
Cook 10 oz. pappardelle according to package instructions until al dente. Drain, reserving ¼ cup pasta cooking liquid.
Step 4
Place skillet with sauce over medium-high heat. Add pappardelle, reserved pasta cooking liquid, ¼ cup finely grated Parmesan, and remaining 1 Tbsp. unsalted butter. Cook, tossing, until sauce is thickened and pasta is coated and glossy, about 2 minutes.
Step 5
Divide pasta among shallow bowls. Top with more Parmesan and basil leaves.
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