Pasta in a Creamy Artichoke and Saffron Sauce

Name: Pasta in a Creamy Artichoke and Saffron Sauce
Yield: 4 servings
Ingredients: Salt; 1 pound long-cut or short-cut pasta; 2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling; 1 large onion, chopped; 3 large garlic cloves, chopped; 1 generous pinch saffron; Black pepper; 3/4 cup white wine (eyeball it); 1 1/4 cups chicken stock; About 1/3 cup heavy cream or half-and-half (eyeball it); 1 1/4-ounce can artichoke hearts in water, drained and thinly sliced; 1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped; 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, plus some to pass at the table; 6 cups chopped greens, romaine or mixed; Balsamic vinegar, for drizzling; Crusty bread

December 9, 2011

The saffron does all the work for you in this dish—you’ll freak out when you take your first bite and actually taste how easy this was to make. Since you now have saffron on hand, next time you’re making regular old rice, add a pinch of saffron and your rice will taste extraordinary.

Recipe notes

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