Ingredients:
- 1½ tsp Flaky sea salt
- 4 Tbsp Butter
- 1 Medium shallot, finely chopped
- 3 Garlic cloves, finely chopped
- ½ cup White wine
- ½ tsp Crushed red pepper flakes
- Freshly ground black pepper
- 1 cup Heavy cream
- ½ cup Grated Parmesan
- Basil leaves (for serving)
Preparation:
Time: 45 Minutes
Yield: Servings 2-4
- Place ¾ tsp crushed Safinter saffron threads in a small bowl. Bring a large pot of water to a boil. Scoop out ¼ cup and pour over saffron; set aside. Generously season water in pot with salt and keep at a boil (you’ll use it for the pasta).
- Melt 3 Tbsp unsalted butter in a large skillet over medium heat. Add 1 medium shallot, finely chopped, 3 garlic cloves, finely chopped, and ½ tsp. flaky sea salt. Cook, stirring occasionally, until shallot is slightly softened, about 2 minutes. Pour in ½ cup white wine and cook, stirring occasionally, until slightly reduced, about 2 minutes.
- Add reserved saffron and soaking liquid, ½ tsp. crushed red pepper flakes, and remaining 1 tsp. flaky sea salt; season generously with freshly ground pepper. Cook, stirring often, until mixture is slightly reduced, about 2 minutes.
- Pour in 1 cup heavy cream and bring to a simmer, stirring to combine. Remove skillet from heat.
- Cook 10 oz. pappardelle according to package instructions until al dente. Drain, reserving ¼ cup pasta cooking liquid.
- Place skillet with sauce over medium-high heat. Add pappardelle, reserved pasta cooking liquid, ¼ cup finely grated Parmesan, and remaining 1 Tbsp unsalted butter. Cook, tossing, until sauce is thickened and pasta is coated and glossy, about 2 minutes.
- Divide pasta among shallow bowls. Top with more Parmesan and basil leaves.
