Serve with:
- Agnolotti & Agnolotti del Plin
- Capunti
- Caramelle
- Cavatelli
- Classic Ravioli
- Farfalle
- Pappardelle
- Tortelloni
Ingredients
- A generous pinch (about ½ teaspoon) saffron threads
- ½ cup (120 ml) hot, but not boiling, water
- ½ cup (120 ml) dry white wine like Pinot Grigio
- 4 tablespoons (55 grams) cold unsalted butter, cut into tablespoons, divided
- ½ cup (120 ml) heavy cream
- Kosher salt
- Aleppo pepper, for serving
Directions
- With your fingers or a mortar and pestle, gently crush the saffron threads to break them up and release their flavor and add to a small bowl. Pour over the hot water and steep for 15 minutes.
- Meanwhile, add the wine to a large sauté pan or Dutch oven. Bring to a simmer over medium-high heat and cook until the liquid reduces by half, about 3 minutes.
- Reduce the heat to medium. Swirl in 2 tablespoons of the butter, one tablespoon at a time, stirring constantly to emulsify. Follow with the cream and the saffron and its liquid. Stir to combine and simmer briefly until thickened, 2 minutes. Season to taste with salt and turn off the heat.
- Cook your pasta of choice to your liking. When it’s almost ready, return the sauce to medium heat. Transfer the pasta directly to the sauce (or drain it first and reserve 1 cup (240 ml) pasta cooking water), along with the remaining 2 tablespoons butter. Toss until the butter melts and the pasta is well coated, loosening with cooking water as needed. Adjust seasoning to taste.
- Divide the pasta among bowls and serve with a sprinkle of Aleppo pepper.