Creamy Saffron Butter Pasta Recipe

If you spend some time in the kitchen, you know that saffron is a highly prized spice marked by its vibrant red-orange color and distinct flavor, which is often described as floral, slightly sweet, and earthy. Because of the labor-intensive harvesting process, you may have noticed the price tag on saffron is typically on the high end, but a little goes a long way and this isn't a spice you can easily substitute. 

Recipe developer Miriam Hahn brings us this recipe for creamy saffron butter pasta and says, "This pasta dish is creamy and savory and the perfect meal if you are looking for comfort food with delicious flavor. It has a short list of ingredients and can be made quickly, which is always a plus in my book." 

This recipe has a short and simple list of ingredients. First, you'll need wide noodle pasta. "I'm using pappardelle pasta, but any wide noodle works well with this dish," Hahn remarks. Then you'll need some saffron threads which should be available at most grocery stores in the spice section. Next, we'll need some white wine, butter, heavy cream, and salt. "If you would like to make this recipe dairy-free, you can use dairy-free butter and unsweetened coconut milk," Hahn explains. If you want to add a little spice to the dish, you can use red pepper flakes, and a little chopped parsley adds a nice pop of color.

Our first step is to get the pasta cooking according to the package directions. While that is cooking, you'll need to soak the saffron threads. Measure out the saffron threads and crush them with your fingers or use a mortar and pestle. Put them in a small bowl and add hot water, then steep for 10 minutes. Don't toss this water out like a cup of tea, your hot water will now hold some of the saffron's flavor and color, Hahn explains, "The beautiful red color will naturally mix with the yellow butter and provide an orange-colored finished pasta."

To make the butter sauce add the wine to a large frying pan and turn the heat to medium. Let it heat up for 3 minutes then add the butter. "The wine will reduce slightly and provides a good base to combine with the butter. If you want to avoid alcohol in this meal, you can just use chicken or vegetable broth for a similar effect," Hahn explains. After the butter has melted, add the cream, salt, and the saffron with the soaking water. Simmer this for 5 minutes.

To finish off the dish, add the pasta to the frying pan and stir to coat it well in the sauce. Then reduce the heat to medium-low and cook for 10 minutes. The sauce will thicken up as it cooks off some of the liquid. 

"If you won't be serving the pasta for a while, you can reduce the heat to a simmer with the lid on until serving," Hahn says. When you are ready to serve, top with the optional chopped parsley and red pepper flakes. The pasta pairs well with a green salad and fresh bread. Hahn tells us leftovers will last for four days if kept in a sealed container in the fridge.