We have been pappardelle crazy in my household lately– we can’t eat enough of it!! The original recipe had instructions to make saffron tagliatelle but I opted to put saffron threads in my pappardelle cooking water. This shortcut added a surprising amount of flavor – and color- to the noodles. Great! The spiced shallot-butter sauce was spicy and loaded with flavor. This recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. I omitted the mint and made half of the suggested amount of sauce (I wasn’t baking… I couldn’t use 2 sticks of butter!). I am a sauce lover and the noodles were completely coated in delicious sauce; the reduced amount was perfect. A wonderful and quick weeknight meal!
Yield: Serves 6 to 8
- 1 pound of egg pappardelle or tagliatelle
- 1 large pinch of saffron threads
- 1/2 cup (1 stick) unsalted butter
- 2 T extra-virgin olive oil
- 4 large shallots, finely chopped in a food processor
- 1/2 tsp ground ginger
- 1/2 tsp sweet paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1/4 tsp chile flakes
- 1/4 tsp ground turmeric
- 1/2 tsp coarse salt, or more, to taste
- freshly ground black pepper, to taste
- 2/3 cup pine nuts, toasted
- 1/2 cup roughly chopped parsley (alternatively, 1/4 cup mint and 1/4 cup parsley can be used)
- Bring a large pot of salted water to a boil.
- Preheat the oven to 400 degrees. Toast the pine nuts for 2-3 minutes, or until fragrant and light brown in color.
- Make the Moroccan Spiced Butter: Place the butter and oil in a frying pan and add the shallots. Cook the shallots gently for about 10 minutes, or until they soften and the butter turns slightly brown. Add all of the spices, salt, and pepper. Remove from the heat and keep warm.
- Add a large pinch of saffron threads to the salted boiling water. Cook the pasta in the water according to package instructions. Drain and return to the saucepan.
- Pour the spiced butter over the pasta and stir well. Sprinkle with parsley and pine nuts and gently incorporate. Serve.
One Year Ago: