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Ricciarelle marinara with saffron

Name: Ricciarelle marinara with saffron
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 teaspoon saffron threads; 250ml (1 cup) white wine; 400g ricciarelle pasta; 2 tablespoons olive oil; 1 onion, thinly sliced; 2 garlic cloves, crushed; 1/2 teaspoon fennel seeds; 350g marinara mix (try to use a good-quality mix from a reputable fishmonger); 300ml thick cream; 1/4 cup chopped fresh flat-leaf parsley

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This gourmet marinara recipe is perfect for special occasions.

1 teaspoon saffron threads
250ml (1 cup) white wine
400g ricciarelle pasta
2 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
1/2 teaspoon fennel seeds
350g marinara mix (try to use a good-quality mix from a reputable fishmonger)
300ml thick cream
1/4 cup chopped fresh flat-leaf parsley

Method

1.

Soak the saffron in the white wine for 15 minutes.
2.

Meanwhile, cook the pasta in a saucepan of boiling salted water following packet directions or until al dente. Drain, then toss in half the olive oil. Heat the remaining oil in a deep frying pan. Add the onion and cook over medium heat for 1-2 minutes until just softened. Add the garlic and fennel seeds, and fry, stirring, for a further minute. Add the marinara mix and cook, stirring, for 2-3 minutes. Add the saffron mixture and cream, and season well with salt and black pepper.
3.

Cover and cook for 2 minutes. Stir in the parsley and serve immediately with the pasta.