Pappardelle In Saffron Cream Recipe
Make Pappardelle In Saffron Cream Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Saffron Cream Sauce
Garnish
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring 4-6 quarts of water to a boil. Add 1 tablespoon of salt to the water.
- 2
Cook Pappardelle
Once the water is boiling, add 12 oz of pappardelle pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Drain the pasta in a colander, reserving about 1 cup of pasta water for later use. Set aside.
Making Saffron Cream Sauce
- 4
Infuse Saffron
In a small bowl, combine the saffron threads with 2 tablespoons of hot water or broth. Let it steep for about 10 minutes to release the color and flavor.
- 5
Sauté Shallots and Garlic
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped shallots and sauté until they are translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
- 6
Add Cream and Saffron
Pour in 1 cup of heavy cream and the saffron infusion into the skillet. Stir well to combine and bring to a gentle simmer.
- 7
Season Sauce
Stir in 0.5 cups of grated Parmesan cheese, 0.5 tsp of black pepper, and 0.5 tsp of salt. Continue to simmer for another 2-3 minutes until the sauce thickens slightly.
Combining Pasta and Sauce
- 8
Combine Pasta and Sauce
Add the drained pappardelle to the skillet with the saffron cream sauce. Toss gently to coat the pasta evenly with the sauce.
- 9
Adjust Consistency
If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Serving
- 10
Garnish and Serve
Serve the pappardelle in saffron cream in bowls, garnished with chopped fresh parsley and an additional sprinkle of Parmesan cheese.
