Pappardelle with Saffron

Saffron has been used as a spice since Roman times.  It is an intense spice that adds delicious flavour and colour to a dish.

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400 gr. pappardelle
20 g onion, finely chopped
1 clove garlic
tsp sweet paprika
2 tomatoes, finely chopped
Tbs dry white wine
1 cup chicken stock
granulated sugar, just a bit at the tip of a teaspoon
1 cup gruyere, grated
olive oil


  • Finely chop onion and tomatoes
  • Chop garlic

 1.  In a heavy bottom non-stick frying pan, stir–fry the garlic, paprika and onion.

2.  When the garlic begins to brown a little, remove it and add the tomatoes.

3.  Continue stir-frying until the tomatoes are soft and add the wine.

4.  Cover the frying pan with lid and simmer for 5 minutes.

5.  Boil the pappardelle in ample salted water for 4-5 minutes, where you have previously added the saffron.

6.  Remove and serve the pappardelle in a large dish.

7.  Pour the sauce over and sprinkle with ample cheese.

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