Saffron Pasta with Cheese and Thyme Recipe

"It's just pasta - but, it's just something a bit different. Dishes with saffron are just beautiful with that bright yellow color; and, this is no different. The cream offers that smooth texture, and the pecorino romano gives it a little bite. Five (5) ingredients - and, it's so easy. This makes a fantastic dish that goes with ... just about anything. Two notes: I like to use a tube type of pasta with ridges to really HOLD on to the sauce (penne rigate is readily available and works great with this dish). I don't think a linguini type of pasta works as well. Also, make sure your saffron threads are fresh to get the most flavor out of them. Prep time does NOT include time for the saffron threads to soak."

Original is 4 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

12 ounces penne rigate pasta (any tube type of pasta with ridges)
3/4 cup heavy cream (whipping cream)
1/2 cup pecorino romano cheese, grated (parmesan can be substituted)
1 tablespoon fresh thyme, chopped

1/4 teaspoon saffron threads (1/8 teaspoon saffron powder can be substituted)
Salt to taste
Pepper to taste
Garnish: fresh thyme

Nutritional

Serving Size: 1 (124.3 g)
Calories 451.3
Total Fat - 15 g
Saturated Fat - 7.8 g
Cholesterol - 44.7 mg
Sodium - 239.7 mg
Total Carbohydrate - 69.7 g
Dietary Fiber - 9.4 g
Sugars - 0.7 g
Protein - 11.7 g
Calcium - 157.2 mg
Iron - 0.9 mg
Vitamin C - 0.1 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Saffron ... If using saffron threads, they need to be soaked ahead of time - at least 2 hrs before using. Simply add a tablespoon of very hot water to a small cup with the saffron threads and let them soak. You will be adding this to your cream. This is not necessary if using saffron powder.

Step 2

Sauce ... Add the cream to a small pot along with the saffron threads soaking in the water; or, the saffron powder. Bring to medium low-low heat, and simmer 10-15 minutes.

Step 3

Pasta ... Cook the pasta according to package directions in plenty of salted water; drain, reserving 1/4 cup of the pasta water.

Step 4

Finish ... Add the warm infused cream, thyme, pecorino romano cheese, and a pinch of both salt and pepper to the pasta, and toss to combine. Add a little pasta water, if the sauce seems to thick. Then, re-season with plenty of salt and pepper if necessary. Remember the cheese is salty, so go easy. I happen to like lots of fresh ground pepper; and, a garnish of fresh thyme