Category
Main
Servings
4
Prep Time
15 minutes
Cook pasta like risotto. This pasta recipe infuses premium Rumi saffron into noodles; adding floral notes to a rich, creamy sauce.
Recipe adapted from recipesfromitaly.com
Ingredients
12 oz spaghetti, uncooked
2 cups vegetable stock
-
1/2 tsp Rumi Saffron
1/2 stick butter
1 small onion, finely chopped
Salt, to taste
Ground black pepper, to taste
Grated Parmigiano cheese, to garnish
Directions
In a large no-stick frying pan, heat the butter with the onion. Sautè, stirring, for 3 minutes on medium heat, until onion is soft and translucent.
Meanwhile, cook spaghetti in boiling water for 1/2 minute, just long enough so spaghetti is softer, and you are able to bend them.
Drain and place spaghetti in pan with the onion. Stir to season spaghetti as much as possible.
Add a ladle or two of stock and cook over high heat until it’s completely absorbed.
Add the saffron in a ladleful of stock and stir it. Then add it to spaghetti and cook until absorbed.
When you think spaghetti is cooked, add grated Parmigiano cheese and stir. Serve hot with the addition of ground black pepper.
