Pasta with Saffron-infused Red Pepper Sauce
Twist this tradition to meet the mark that makes an evening one worth remembering. Applying just a bit of extra work for this pasta dish will translate to that special someone as the greatest of efforts for a special evening. With these few easy applications to a dish revered for its luxurious abilities, you won’t have to be away from the table too long. So free up some time to set the scene just right and relax over conversations of why the one you love makes every day count. This dish will make tonight count above the rest. Ingredients
- 3 Red Bell Peppers
- 2 Tablespoons Olive Oil
- 1/2 whole Medium Onion, small diced
- 2 cloves Garlic, Minced
- 1/2 cup Heavy Cream
- 1 bunch Fresh Basil, chiffonade
- ½ cup Fresh Parmesan, Shaved
- 1 tsp red pepper flakes
- 1 pinch saffron threads
- 1# Pasta: Bowtie, Orecchiette, Penne, Fusilli, Etc.
Roast red peppers on stove/grill, and then place in a bowl, covered to allow to sweat. Peel the charred skins from the peppers, then removed seeds.
Puree peeled and seeded peppers. Set aside. Cook pasta according to package directions.
Heat olive oil in a skillet over medium heat. Add diced onions and garlic and cook until translucent. Pour in pepper puree and stir together.
Add saffron, chili flakes, and cream to pepper puree (stir to combine). Season with salt and pepper. Fold in cooked pasta.
Place pasta into a bowl, top with fresh basil and plenty of shaved Parmesan.