Saffron and ricotta pasta is an extremely easy and quick main dish. For this recipe, I chose caserecce as the pasta shape, but you can use whichever you prefer. They are then tossed in a pan with shallot, saffron, and ricotta is added raw, of the type you prefer.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: All Seasons
Ingredients
- 2.8 oz Caserecce (or other type)
- 1.8 oz ricotta
- 1 shallot
- 1 packet saffron
- as needed Extra virgin olive oil
- as needed Fine salt
- as needed Black pepper
Tools
- Kitchen scale
- Pot
- Knife
- Cutting board
- Pan
- Wooden spoon
- Colander
Preparation
To prepare saffron and ricotta pasta…
First, heat the water to cook the pasta. When it boils, add the caserecce or other shape and cook them for the minutes indicated on the package.
While the pasta cooks, peel and slice the shallot, then sauté it in a pan with extra virgin olive oil over low heat, stirring with a wooden spoon.
Once the pasta’s cooking time has elapsed, drain it (keep a little cooking water aside) and add it to the pan with the sautéed shallot. Add the saffron and a little cooking water, stirring to color the pasta well. Salt and pepper.
Serve the pasta hot, adding raw ricotta and another sprinkle of pepper.
