Rigatoni with Saffron, Gentian Root and Parmesan by @dececco_pasta

25 min

2 servings

🍝

180 g

Rigatoni

🫙

1 packet

Saffron

💧

2 l

Water

🧂

20 g

Fine salt

🧀

35 g

Parmesan

🧈

35 g

Salted butter

🌿

9 g

Gentian root

🌿

Marjoram

🫒

Extra virgin olive oil

  1. Heat

    Heat the water and prepare an infusion with the saffron.

  2. Cook

    Cook the Rigatoni in the saffron infusion.

  3. Drain

    Drain the pasta into a pan with the salted butter and Parmesan.

  4. Cream

    Cream the pasta until it reaches a creamy, velvety consistency.

  5. Plate

    Plate the pasta and finish with grated gentian root, a few fresh marjoram leaves and a drizzle of extra virgin olive oil.

Rigatoni with Saffron, Gentian Root and Parmesan by @dececco_pasta

25 min

2 servings

🍝

180 g

Rigatoni

🫙

1 packet

Saffron

💧

2 l

Water

🧂

20 g

Fine salt

🧀

35 g

Parmesan

🧈

35 g

Salted butter

🌿

9 g

Gentian root

🌿

Marjoram

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/5

    Heat the water and prepare an infusion with the saffron.

    💧Water
    🫙Saffron
    🍲Pot

  2. Step 2/5

    Cook the Rigatoni in the saffron infusion.

    🍝Rigatoni
    💧Water
    🫙Saffron
    🍲Pot

  3. Step 3/5

    Drain the pasta into a pan with the salted butter and Parmesan.

    🍝Rigatoni
    🧈Salted butter
    🧀Parmesan
    🍳Pan

  4. Step 4/5

    Cream the pasta until it reaches a creamy, velvety consistency.

    🍝Rigatoni
    🧈Salted butter
    🧀Parmesan
    🍳Pan

  5. Step 5/5

    Plate the pasta and finish with grated gentian root, a few fresh marjoram leaves and a drizzle of extra virgin olive oil.

    🌿Gentian root
    🌿Marjoram
    🫒Extra virgin olive oil
    🍽️Plate
    🧀Grater

Composition

Ingredients

Types

Grains, Pasta, Spices, Liquid, Dairy, Roots, Herbs, Oils

Ingredients

Rigatoni, Saffron, Water, Fine salt, Parmesan, Salted butter, Gentian root, Marjoram, Extra virgin olive oil

Notes

Rigatoni (n°24 De Cecco), Saffron (L'Aquila saffron, one sachet), Parmesan (aged, grated), Gentian root (8-10 g), Marjoram (a few fresh leaves), Extra virgin olive oil (Classico Extra Vergine De Cecco, to taste)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian, Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 68g, Fat: 20g, Fiber: 3g, Sugars: 1g

Nutritional Information

Minerals

Calcium: 250mg, Sodium: 980mg, Phosphorus: 220mg, Iron: 2mg

Vitamins

Vitamin A: 120mcg, Vitamin B2: 0.2mg, Vitamin B6: 0.15mg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Pan, Pot, Grater, Plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

World Pasta Week, Autumn

Origin

Source

Platform

instagram

Original Creator

@dececco_pasta

Origin

Cuisine

Italian

Geographic

Italy, Abruzzo

Various

Aspect

Texture

Creamy, Chewy

Flavors

Saffron, Bitter, Earthy, Savory, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 1-2 days (store in an airtight container,reheat gently with a splash of water or milk to restore creaminess)