Pasta with Ricotta and Saffron Sauce

Pasta con il Sugo del Doge

Cooking With Nick Stellino
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Ingredients:

2 Tablespoons Olive Oil
6 ounces Soppresata, or your favorite Salami, very finely diced
1 small Onion, finely diced, about ½ cup
8 cloves Garlic, thickly sliced
pinch of Red Pepper Flakes
¾ cup White Wine
1 ¾ cups of Chicken Stock, 2 teaspoons reserved
1 cup Ricotta Cheese
¾ cup freshly grated Parmesan Cheese + more for sprinkling at the table
¼ cup chopped fresh Parsley + more for garnish
¼ teaspoon Saffron powder or ½ teaspoon Saffron threads, finely crushed
1 pound Penne Pasta

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Serves 4 - 6
Printable Version
Bring a large pot of salted water to a boil.
In a large deep sauté pan, heat the olive oil over medium high heat. Add the Soppresata and sauté for 1 -2 minutes.
Add the onion, garlic and red pepper flakes. Continue to sauté for 4 - 5 minutes.
Add the wine. Stir and continue to cook for about 5 - 6 minutes, until most of the liquid is gone.
Add the chicken stock and simmer for 12 - 15 minutes. Turn heat to very low.
While the sauce is simmering, in a separate bowl, mix the saffron with the reserved two teaspoons of chicken stock.
Add the Ricotta, Parmesan and Parsley. Stir to combine well. The mixture will be a bright yellow. Set aside.
Cook the pasta according to package directions. Drain and add the pasta to the sauce. Increase the heat to medium. Toss well and cook for 1 minute. Add the cheese mixture and continue to toss and cook for another 2 minutes. The pasta mixture will be fully coated and creamy.
Serve immediately with more grated Parmesan cheese and chopped parsley.
Chef’s Tip
If saffron is too rich for your budget, you can cheat by using turmeric instead. The flavor will not exactly be the same but…… it will do!
©2013 Nick Stellino Productions