Saffron is one of the most precious and expensive spices in the world. You know its subtle flavour when you taste it. Letting saffron bloom in warm liquid before adding it to the dish brings out the color and aroma.
Creamy Saffron Pasta
We really like this sauce with Grilled Prawns and Asparagus. The fragrance and flavor of the saffron comes out. The cayenne gives it a bit of heat, but enjoyably so (if the girls aren’t coming for dinner). The total Carbs for the sauce is very low.
Ingredients
- 1 TBSP olive oil 0 CHO
- 1 TBSP (10 gr) shallot, finely shopped 2 CHO
- 2 TBSP white wine .75 CHO
- 1 TBSP tomato paste 1.5 CHO
- 1 cup chicken stock 0 CHO
- ½ tsp. saffron 0 CHO
- 1 cup heavy cream 0 CHO
- 1/8 tsp. cayenne optional 0 CHO
- ¼ tsp salt 0 CHO
- ½ TBSP butter 0 CHO
TOTAL CHO 4.25 CHO
*1/2 lb (227 gr) dry pasta cooked according to package – CHO DEPENDENT ON YOUR PRODUCT
Instructions
- Bring chicken stock to a low simmer in a small saucepan and add saffron. Stir and let steep for at least 15 minutes.
- Heat olive oil in a small saucepan and add shallot. Sauté a few minutes, without browning.
- Add wine and simmer for another few minutes until the wine is reduced to a glaze. Stir in tomato paste.
- Add steeped stock and saffron; gently simmer for 20 minutes over medium/low heat.
- Add cream and again, simmer for about 30 minutes (or a little more), until sauce is reduced to about ¾ cup to 1 cup. It will be thick enough to coat the back of a spoon.
- Meanwhile cook pasta. Drain when el dente. Toss with ½ TBSP butter so that the pasta doesn’t stick, especially if plating individually.
Add salt and cayenne (if using) to the saffron cream mixture and toss with the pasta, or plate individually. We toss the pasta and sauce for a family style platter. If plating individually, place pasta in the dish. Drizzle Creamy Saffron Sauce and add garnish or choice.
*If serving with seafood such as Prawns and Asparagus prepare them as the pasta is cooking and/or the steak is grilling.
