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Ricciarelle marinara with saffron
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Prep Time:
10 minutes
10 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
35 minutes
35 minutes
Classy marinara perfect for special occasions.
Ingredients:
- 1 tsp saffron threads
- 250ml (1 cup) white wine
- 400g ricciarelle pasta
- 36.40 gm olive oil
- 1 onion, thinly sliced
- 1/2 tsp fennel seeds
- 350g marinara mix (try to use a good-quality mix from a reputable fishmonger)
- 300ml thick cream
- 62.50 ml chopped fresh flat-leaf parsley
Instructions:
- Infuse the saffron in the white wine for 15 minutes.
- While the pasta is cooking in boiling salted water according to package instructions until al dente, drain it and toss with half of the olive oil. Heat the rest of the oil in a deep frying pan. Sauté the onion over medium heat until softened, around 1-2 minutes. Add the garlic and fennel seeds and cook for another minute. Stir in the marinara mix and cook for 2-3 minutes. Add the saffron mixture, cream, salt, and black pepper to taste.
- After cooking for 2 minutes, gently fold in the fresh parsley and serve right away alongside the pasta.