We have made a ton of pasta dishes here on Spain on a Fork, however, this Penne allo Zafferano Recipe might just be the best one yet. It´s packed with flavors, super easy to make and comes together in just 30 minutes.
What makes this pasta dish really stand out, is the way the pasta is cooked, which is exactly how you would cook risotto. Slowly adding in hot broth into the pan with the pasta and mixing until absorbed. This helps release the starch in the pasta, giving it the most incredible texture & flavor.
What really flavors this pasta dish is the saffron and the broth. I used homemade vegetable broth, but you can also use chicken broth or even beef broth. I also topped the pasta off with some grated Manchego cheese, just to add a Spanish flare. If you want to keep it more authentic, use parmesan cheese.
TIPS & TRICKS to Make this Recipe: It took me exactly 11 minutes to cook the pasta al dente, using the risotto technique. Which once again, is adding the broth slowly while you mix the pasta. If your pasta is still not fully cooked once all the broth has been added, just place a lid on the pan, turn off the heat and let it sit for a couple of minutes.
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Watch the Video Below on How to Make Penne allo Zafferano
Penne allo Zafferano | When Pasta Meets Risotto
- 3 cups vegetable broth 710 ml
- 1/4 tsp saffron threads .17 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 onion
- 4 cloves garlic
- 2 1/4 cups uncooked penne pasta 225 grams / 8 ounces
- 1/2 cup grated manchego cheese 60 grams
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Add 3 cups vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a medium-high heat
At the same time, heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
Meanwhile, thinly slice 1 onion and cut 4 cloves of garlic into large chunks
After heating the olive oil for 4 minutes, add in the sliced onion and chunks of garlic, mix continuously, once in the onion is translucent, about 4 minutes, add in 2 1/4 cups of uncooked penne pasta, season with sea salt & black pepper, continute to mix continuously
After lightly frying the pasta for 2 minutes, add in 1/2 cup (125 ml) of the hot saffron infused broth into the pan, mix continuously, once the broth has been absorbed, add in another 1/2 cup (125 ml) of the broth and mix, continue to do this until all the broth has been added
Once all the broth has been added and absorbed, about 11 minutes, the pasta should be perfectly cooked al dente, remove the pan from the heat (if your pasta is not yet fully cooked, place a lid on the pan and turn off the heat, let it sit for a couple of minutes)
Finely grate in 1/2 cup of Manchego cheese over the pasta and sprinkle with finely chopped parsley, serve at once, enjoy!
Get the Saffron Threads I used to make this recipe
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