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.
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.