Penne allo Zafferano (Penne with Saffron)

A recipe for Penne allo Zafferano (Penne with Saffron). Dried Penne Lisce is cooked risotto-style with beef broth and saffron to create a flavorful pasta dish in less than 30 minutes.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Also known as Penne Gialle, I first came across the inspiration for this Penne allo Zafferano (Penne with Saffron) recipe in the cookbook, The Silver Spoon. The pasta is a simple, yet flavorful dish that comes together in under 30 minutes and is a perfect option for a first course.

Instead of boiling the penne lisce in salted water, heated broth is added a little at a time while continuously stirring in a similar style to Risotto alla Milanese.

This method is called Pasta Risottata in Italian and creates a creamy texture with just the right amount of bite to the pasta. No colander and no pot of boiling water required!

Penne Lisce

Penne Lisce is a quill-shaped diagonal cut pasta with no ridges. The smooth, delicate texture is perfect for creating a velvety coating in this Penne allo Zafferano.

I have been able to locate penne lisce in the dried pasta section of some in some larger supermarkets. For those in Northern Virginia, I usually pick it up at Whole Foods.

A Few Penne allo Zafferano Tips

The pasta itself doesn’t take much time, but like risotto, it does require constant attention on the stove and a nice arm workout. Make sure most of the liquid has been absorbed before adding the next ladleful or 1/2 cup (120 milliliters) of broth.

I like to thinly slice the onion to have the pieces match the length of the pasta. Finely dice if you want smaller pieces of onion that melt a bit more into the sauce.

The notable golden yellow color throughout Penne allo Zafferano comes from saffron threads soaked in the final 1/2 cup (120 milliliters) of broth. Make sure the threads are pure saffron and try to avoid saffron powder to get the best flavor and color.

This dish is best with a homemade beef or meat broth, but you can also use a flavorful, high-quality store-bought broth. For a vegetarian version, swap for a good quality vegetable broth.

The exact amount of salt will vary base on personal taste and the salt content of the broth. Adjust to taste after stirring in the Parmesan cheese.

Looking for more pasta recipes?

Try my:

• Pasta con Pesto alla Trapanese
• Spaghetti All’Ubriaco (Tuscan Drunken Spaghetti)
• Frittata di Spaghetti (Italian Spaghetti Frittata)

This recipe was originally posted in May 2014 and updated in October 2024.

Penne allo Zafferano (Penne with Saffron) Recipe

Adapted from The Silver Spoon

Print Pin

Penne allo Zafferano (Penne with Saffron)

A recipe for Penne allo Zafferano (Penne with Saffron). Dried Penne Lisce is cooked risotto-style with beef broth and saffron to create a flavorful pasta dish in less than 30 minutes.

Course Side Dish

Cuisine Italian

Keyword beef broth, pasta, penne, penne gialle, saffron

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 4 Servings

Ingredients

• 4 cups (950 milliliters) beef broth
• 3 tablespoons (42 grams) unsalted butter divided
• 1 tablespoon (15 milliliters) olive oil
• 1 medium onion peeled and thinly sliced
• 1 pound (450 grams) dried penne lisce
• 1/4 teaspoon saffron threads
• 1 ounce (28 grams) freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• Salt to taste

Instructions

• Place the beef broth in a medium saucepan, bring to a boil, then reduce heat to a low simmer.
• In a large pan with at least 2 inch (5 centimeter) sides, melt 2 tablespoons (28 grams) butter and the olive oil over medium low heat.
• Add the onion and cook, stirring occasionally, until softened and translucent.
• Toss in the penne until thoroughly covered in the butter and oil with a shiny appearance.
• Pour in about 1/2 cup (120 milliliters) of the hot broth and constantly stir the pasta until the liquid has fully absorbed.
• Add in another 1/2 cup (120 milliliters) broth, stirring until absorbed. Continue adding broth and stirring until absorbed before pouring in more.
• Sprinkle the saffron over the last 1/2 cup (120 milliliters) broth in the saucepan and let it sit while you are stirring in the previous 1/2 cup (120 milliliters) of broth.
• To finish, stir in the saffron-infused last 1/2 cup (120 milliliters) of broth until the pasta is al dente, just tender, and the liquid has mostly absorbed, leaving behind just enough to make a light sauce. Remove from heat.
• Stir in the last 1 tablespoon (14 grams) butter, the grated Parmesan cheese, and black pepper.
• Adjust seasonings to taste, adding salt if needed.
• Divide among serving bowls. Top with more Parmesan if desired and serve immediately.