Description
12 oz mezzi paccheri pasta
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup heavy cream
1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
1/2 cup grated Parmesan cheese
1/2 cup fresh burrata cheese, torn into pieces
Salt and pepper, to taste
Fresh basil leaves, for garnish
Directions:
Bring a large pot of salted water to a boil and cook the mezzi paccheri according to the package instructions, until al dente. Drain and set aside, reserving a
small cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Add the minced garlic
and cook for an additional 30 seconds.
Stir in the heavy cream, saffron (with its soaking water), and grated Parmesan cheese. Bring the mixture to a simmer and cook for 3-4 minutes until the sauce
thickens slightly.
Toss the cooked pasta into the saffron cream sauce, adding a little reserved pasta water to achieve a smooth consistency.
Remove from heat and fold in the torn burrata cheese. Stir gently until the cheese starts to melt and create a creamy texture.
Season with salt and pepper to taste and serve immediately. Garnish with fresh basil leaves.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 450 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Saffron Burrata Pasta every time. Start by gathering all ingredients. Bring a large pot of heavily salted water to a rolling boil—it should taste like the sea. Cook the mezzi paccheri until al dente, then drain, reserving at least 1/2 cup of the starchy pasta water. While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for just 30 seconds until fragrant to avoid burning. Pour in the heavy cream, the saffron with its soaking liquid, and the grated Parmesan. Simmer for 3-4 minutes, stirring constantly, until the sauce coats the back of a spoon. Add the drained pasta to the skillet, tossing to coat. Use the reserved pasta water, a tablespoon at a time, to loosen the sauce to a silky consistency. Remove the skillet from heat before adding the burrata to prevent it from becoming stringy.
Serving Suggestions
This rich pasta is best served immediately in warmed bowls. Garnish with fresh basil leaves and an extra crack of black pepper. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A side of grilled asparagus or crusty garlic bread is also excellent. For wine pairings, choose a crisp white like Pinot Grigio or a light-bodied Chardonnay.
How-to Summary
Boil pasta, reserve water. Sauté onion and garlic. Create sauce with cream, saffron, and Parmesan. Toss pasta in sauce, loosening with pasta water. Off heat, fold in burrata. Season, garnish, and serve immediately.
Frequently Asked Questions
Can I use a different pasta shape? Yes. Mezzi paccheri is ideal for holding the creamy sauce, but rigatoni, fettuccine, or shells are good substitutes.
What can I use instead of saffron? Saffron is key for flavor and color. A pinch of turmeric can mimic the color, but not the distinct taste. For a different profile, use 1 teaspoon of lemon zest.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of milk or cream to restore creaminess, as microwaving can cause separation.
Is there a substitute for heavy cream? For a lighter version, use half-and-half, but the sauce will be thinner. Full-fat coconut milk is a dairy-free alternative, though it will alter the flavor.
Can I make this sauce ahead of time? You can prepare the saffron cream base (through step 3) up to a day ahead. Reheat gently before adding the cooked pasta and fresh burrata.
Common Mistakes to Avoid
- Overcooking the garlic: Burnt garlic turns bitter. Add it after the onions and cook for only 30 seconds.
- Skipping the pasta water: The starchy water is essential for binding the sauce to the pasta and achieving the right consistency.
- Adding burrata on the heat: High heat will cause the burrata to over-melt and become oily. Always fold it in off the heat.
- Using pre-grated Parmesan: It often contains anti-caking agents that can make the sauce grainy. Grate a block of cheese fresh.
- Underseasoning the pasta water: The water should be well-salted, as this is the pasta’s primary seasoning opportunity.
Conclusion
This Saffron Burrata Pasta is a stunning yet achievable dish that combines luxurious ingredients for a memorable meal. The key lies in the technique: building a flavorful base, using pasta water to create a silky sauce, and gently incorporating the burrata at the end. By following the detailed guide and avoiding common pitfalls, you can confidently create a restaurant-quality pasta in under 30 minutes. It’s the perfect recipe for a special occasion or when you want to elevate a simple weeknight dinner.
