Have you ever tried Saffron Spaghetti? It’s a a very simple and flavoursome dish. But did you know that pasta can be cooked directly in the pan with the sauce? This cooking method in Italy is called pasta risottata that is pasta cooked risotto-style. It refers to the method of cooking risotto recipe. If you want to know more click here and follow our recipes of Italian risotto.
Pasta cooked risotto-style is such an easy method of cooking that even a simple tomato pasta becomes a really tasty dish. For this first course I only used onion, saffron and spaghetti, all slowly cooked in a pan, adding hot vegetable stock, thus obtaining a creamy saffron spaghetti cooked risotto-style.
Saffron Spaghetti Risotto-Style Recipe
- 350g (12oz) spaghetti
- 1/2 l (2 cups) vegetable stock
- 1/2 teaspoon saffron threads or 1 sachets of saffron
- 125g (4,4 oz) butter
- 1 little onion, finely chopped
- ground black pepper
- 50g (3/4 tablespoons) grated Parmigiano cheese
- grated Parmigiano cheese, to serve
In a large saucepan heat the butter with the onion (1). Cook, stirring, for 3 minutes on medium heat, till the onion is soft and traslucent (1). Meanwhile cook spaghetti in boiling water for 1/2 minute, just long enough so spaghetti become softer and you are able to bend them (2). Drain and place them in the pan with the onion. Try to mix them to season as much as possible (3).
Add a ladle or two of stock and cook over high heat until it’s completely absorbed (4). Add the saffron in a ladleful of stock and stir it (5). Then add it to spaghetti (6) and cook until absorbed. Control repetledy the cooking time tasting spaghetti (cooking times depend substantially from what is suggested on the package of spaghetti but you never know…)
When you think spaghetti are cooked, do not add more stock (7). Add grated Parmigiano cheese and stir (8). Serve hot with the addition of ground black pepper (9).