Saffron pappardelle with spinach and chorizo
Prep time: 10 minsTotal time: 
Saffron pappardelle with spinach and chorizo
Prep time: 10 minsTotal time: 
Sarah Akhurst
Sarah Akhurst
Ingredients
- ½ tsp saffron
- 75g diced chorizo
- 160g spinach
- 100ml dry white wine
- 50g salted butter
- 2 tbsp double cream
- 300g fresh pappardelle
Step by step
-
Crumble the saffron into a small bowl and add 3 tablespoons of boiling water. Set aside to steep for 5 minutes.
-
Heat a frying pan over a medium heat and dry-fry the chorizo for 3-4 minutes, until golden and releasing its oil. Add the spinach and continue to cook for a further 2-3 minutes, until wilted. Set aside.
-
Put the wine in a saucepan and bring to a simmer. Simmer until the wine has reduced by around half, then whisk in the butter, little by little. Whisk in the cream, followed by the saffron and its steeping water, then continue to simmer for
5-6 minutes, until thickened slightly. Season well with salt. -
Meanwhile, bring a pan of salted water to the boil and cook the fresh pasta for 3 minutes, until al dente. Drain, reserving a cupful of water.
-
Stir the cooked pasta through the spinach and chorizo, then add the saffron butter sauce. Add a splash of the pasta cooking water and stir until the sauce has a silky, coating consistency. Serve immediately.
