Saffron Cream Sauce
This creamy saffron pasta is a restaurant-worthy dish you can recreate in your home. Rich and creamy with a wonderful aroma, this saffron sauce will elevate your humble pasta.
Saffron is known to be one of the most expensive spices in the world. The price is justified because it is an intensive-labor crop. Although it is very pricey, you only need a few saffron threads to elevate your dish.
Even though it is packed in small quantities, that small package can last for a long time. Saffron has a sweet, floral taste to it. It is earthy and has a complex flavor.
Saffron that has a plastic or metallic flavor should be avoided because it is just a cheap imitation of the unique spice.Â
What Does Real Saffron Taste Like?
Saffron has an almost indescribable taste, and it is really like nothing else. It is slightly sweet, yet earthy, and has a rich almost honey-like smell. Quite complex in terms of flavor but something you must try if you have not already.Â
If you want to substitute it, know that saffron does not have a real substitute. However, you can combine ¼ tsp of turmeric with ½ tsp paprika and a pinch of sugar, to get something that tastes similar to saffron.
I would not recommend substituting saffron in this recipe, however. This dish is creamy saffron pasta, and without the saffron, you are missing the most important part!Â
How To Make Creamy Saffron Sauce
The key to using saffron is to allow the saffron to bloom in hot or warm liquid.
For this recipe, saffron is added to hot, melted butter, but you can also add it to the heavy cream. It does not matter what you’re using; just make sure the liquid is hot.Â
When it comes to using saffron and how much to use, I like to add a few saffron threads to a generous pinch size, which gives a rich perfumed flavor to the dish.
However, even a smaller amount will add flavor and color to your creamy saffron pasta.
What Pasta To Use
I used tagliatelle, but pappardelle or any kind of thick ribbon pasta will work. The pasta shaped like this allows the sauce to cling onto it.
Besides these, Fettucine will work nicely too. Avoid tubular shapes like rigatoni or penne, but if you want something small shaped or flat, use farfalle or spiral pasta.
How To Serve Saffron Pasta
Saffron pasta is delicate, yet very filling. It can be served alone, but if you want a rounded meal, you can serve it with roasted veggies, such as broccoli.
Steamed asparagus or skillet green beans are perfect to serve with this. If you want to add some protein, you can use scallops for a fancy dinner or some cod.
What Makes This Meal So Great?
Depending on how long you cook your pasta, this dish can be read in 15 minutes. This is a simple and delicious meal, that will surprise you with its simplicity and amazing flavor.
You can serve it on any occasion as a perfect dinner and I suggest that you serve it with something fresh and bright – like a glass of Italian white wine.Â
Saffron Cream Sauce Recipe
Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients
- 15 oz tagliatelle pasta (optional)
- 1 shallot, chopped (optional)
- 3 tbsp butter
- 1 ½ cup heavy cream
- Generous pinch of saffron
- Salt, to taste
- 1 clove of garlic, minced
- Chopped parsley, as garnish
- 2 tbsp parmesan, freshly grated
Instructions
1. If you’re using this sauce on pasta, cook the pasta (we recommend tagliatelle) in a large pot with salted boiling water according to package instructions.
2. Meanwhile, heat butter in a saucepot.Â
3. Add garlic and saffron. If you are using shallot, now it is time to add it. Cook the saffron and garlic in butter for 2 minutes.Â
4. Add in heavy cream and turn up the heat. Bring the heavy cream to a simmer and simmer the heavy cream for 2 minutes. Scoop ¼ cup of the pasta sauce into the cream and simmer for 1 minute more.Â
5. Drain the cooked pasta and combine it with the sauce.
6. Add parmesan and give it a good stir.
7. Serve pasta warm, garnished with chopped parsley.Â
Saffron Cream Sauce
A creamy, savory sauce that's perfect for any pasta!
Ingredients
- 15 oz tagliatelle pasta (optional)
- 1 shallot, chopped (optional)
- 3 tbsp butter
- 1 ½ cup heavy cream
- Generous pinch of saffron
- Salt, to taste
- 1 clove of garlic, minced
- Chopped parsley, as garnish
- 2 tbsp parmesan, freshly grated
Instructions
- If you're using this sauce on pasta, cook the pasta (we recommend tagliatelle) in a large pot with salted boiling water according to package instructions.
- Meanwhile, heat butter in a saucepot.
- Add garlic and saffron. If you are using shallot, now it is time to add it. Cook the saffron and garlic in butter for 2 minutes.
- Add in heavy cream and turn up the heat. Bring the heavy cream to a simmer and simmer the heavy cream for 2 minutes. Scoop ¼ cup of the pasta sauce into the cream and simmer for 1 minute more.
- Drain the cooked pasta and combine it with the sauce.
- Add parmesan and give it a good stir.
- Serve pasta warm, garnished with chopped parsley.
