Sunny Saffron Butter Pasta

Step 1

Place¾ tsp. crushed saffron threadsin 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 withkosher saltand keep at a boil (you’ll use it for the pasta).

Step 2

Melt3 Tbsp. unsalted butterin a large skillet over medium heat. Add1 medium shallot, finely chopped,3 garlic cloves, finely chopped, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until shallot is slightly softened, about 2 minutes. Pour in½ cup dry white wineand cook, stirring occasionally, until slightly reduced, about 2 minutes. Add reserved saffron and soaking liquid,½ tsp. crushed red pepper flakes, and remaining1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season generously withfreshly ground pepper. Cook, stirring often, until mixture is slightly reduced, about 2 minutes. Pour in1 cup heavy creamand bring to a simmer, stirring to combine. Remove skillet from heat.

Step 3

Cook10 oz. pappardelle根据包装说明螺母il al dente. Drain, reserving ¼ cup pasta cooking liquid.

Step 4

Place skillet with sauce over medium-high heat. Add pappardelle, reserved pasta cooking liquid,¼ cup finely grated Parmesan, and remaining1 Tbsp. unsalted butter. Cook, tossing, until sauce is thickened and pasta is coated and glossy, about 2 minutes.

Step 5

Divide pasta among shallow bowls. Top with more Parmesan andbasil leaves.