Photo: Pappardelle in Saffron Cream Recipe
Ingredients
- Kosher salt
- 1 tablespoon unsalted butter
- 1/2 small shallot, minced
- Pinch of saffron threads
- 2/3 cup heavy cream
- Freshly ground pepper
- 1/4 teaspoon fresh lemon juice
- 1/4 teaspoon vanilla extract
- 4 ounces dried pappardelle pasta
- 2 tablespoons grated parmesan cheese, plus more for topping
- 2 tablespoons roughly chopped fresh chives
- 1/2 teaspoon grated lemon zest
Directions
Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.
Photograph by Anna Williams
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By bmorekate
on May 12, 2013
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Amazing! Almost didn't make this because of the review about the weirdness of the vanilla- so glad I did! Will be going into my keeper recipe list to definitely make again. Actually loved the subtlety of the vanilla.
By arstevens04_104...
Arlington, VA
on March 18, 2013
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Delicious! Made this after receiving some saffron pasta and thought the sauce would be great and it worked! Great flavor and the vanilla brought a new taste to it. I think I might try it again with veggies or chicken. Husband asked if we could have this in the rotation! Definitely worth trying. Try a Middle Eastern or Spanish store for the saffron.
By petpeople7
on February 26, 2013
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I made this for my husband's Valentine's Day dinner. I found the pappardelle noodles easily enough but not so on the saffron. I wound up using a little bit of turmeric for the color; otherwise, I followed the recipe exactly. My darling husband raved about this dish and asked that it be added to our repertoire of recipes. We loved it and the subtle flavor of vanilla really won us over. We can't wait to make this again!
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