Pasta in a Creamy Artichoke and Saffron Sauce

Name: Pasta in a Creamy Artichoke and Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound long-cut or short-cut pasta; 2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling; 1 large onion, chopped; 3 large garlic cloves, chopped; 1 generous pinch saffron; Black pepper; 3/4 cup white wine (eyeball it); 1 1/4 cups chicken stock; About 1/3 cup heavy cream or half-and-half (eyeball it); 1 1/4-ounce can artichoke hearts in water, drained and thinly sliced; 1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped; 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, plus some to pass at the table; 6 cups chopped greens, romaine or mixed; Balsamic vinegar, for drizzling; Crusty bread

Servings: persons

Salt
1 pound long-cut or short-cut pasta
2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
1 large onion, chopped
3 large garlic cloves, chopped
1 generous pinch saffron
Black pepper
3/4 cup white wine (eyeball it)
1 1/4 cups chicken stock
About 1/3 cup heavy cream or half-and-half (eyeball it)
1 1/4-ounce can artichoke hearts in water, drained and thinly sliced
1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, plus some to pass at the table
6 cups chopped greens, romaine or mixed
Balsamic vinegar, for drizzling
Crusty bread

1
Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil to cook the pasta.
2
Once it comes up to a boil, add some salt and the pasta.
3
Cook according to the package directions until al dente.
4
Drain well.
5
While the pasta is cooking, preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan.
6
Add the onions, garlic, saffron, salt, and pepper.
7
Cook, stirring frequently, for about 4 minutes, or until the onions start to look tender.
8
The onions will turn an outrageous yellow color, which is the saffron at work.
9
Add the white wine; continue to cook until the wine has almost evaporated, about 3 minutes.
10
Add the chicken stock and cream, then bring the sauce up to a bubble and simmer for about 4 minutes.
11
Add the artichokes and cook until heated through, about 1 minute more.
12
The sauce will be a beautiful yellow and will seem a little thin.
13
Add the parsley and drained pasta and stir to combine with the sauce.
14
The pasta will start soaking up the sauce right away.
15
Turn the heat off, add the grated cheese, and stir to distribute.
16
Taste and season the pasta with more salt and pepper to taste.
17
Serve with a little extra grated cheese.
18
Drizzle the greens with balsamic vinegar and EVOO, season with some salt and pepper, and toss.
19
Serve the salad alongside the pasta with the crusty bread.

734

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salt, 1 pound long-cut or short-cut pasta, 2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling, 1 large onion, chopped, and more.

Yes, Pasta in a Creamy Artichoke and Saffron Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!