Surfing the net, I found on the website of the “Cucchiaio d’Argento” the recipe for these penne lisce (smooth) pasta with saffron. It was part of a collection aimed at “redeeming” the penne lisce pasta which, according to the memes circulated in recent days on the looting of supermarkets due to the psychosis of Corona virus, were one of the pasta formats less loved by Italians. I have to admit that they are not one of my favorite formats, but this recipe made me change my mind!
320 gr penne lisce pasta
40 gr butter
1 tablespoon extra virgin olive oil
40 gr grated parmesan cheese
1/2 lt vegetable broth
0,15 gr saffron threads (buy here)
1 small onion
Salt and black pepper as needed
Firstly, put the saffron threads in a cup with some hot broth, and let infuse for at least 30 minutes.
Cut the onion in thin slices. In a large saucepan, melt the butter with the oil and sauté the onion. When it becomes translucent, add the penne pasta and mix well to let them absorb all the seasoning. As soon as they get shiny, pour a ladle of hot broth and let it absorb, stirring constantly.
Continue cooking the pasta as if it were a classic risotto, adding a ladle of broth as it dries, until the pasta is completely cooked, adjusting the salt as you cook.
Two minutes before the end of the cooking time, pour the saffron broth into the saucepan and mix well to evenly color the penne.
When the cooking time is over, add the grated parmesan cheese, some freshly ground black pepper and mix well. Serve the pasta immediately, while it is still hot.
These saffron penne are very good as they are, but you can also try to add some ham or smoked bacon (browned in a separate pan).
Try these delicious penne lisce pasta with saffron and let me know what you think, leaving a comment below or on our Facebook and Instagram pages!
Born in Romagna, now living in Piacenza. I am the owner and co-founder with my husband of Zafferano Emiliano. Follow our site to get the latest news about our Saffron cultivation – and some recipes as well!