It’s only Wednesday morning, but my dinner tonight (and last night, and the night before, because even though I am a foodie, it is THAT good, but three nights is my limit, and besides, I’ll have run out of this pasta) will be tagliatelle tossed with broccoli and a saffron cream sauce. Because I begin with a prepared sauce base, my prep time is cut dramatically and the most arduous task becomes waiting for the water to boil.
It’s a quick-and-dirty homemade version of the heavenly Tagliatelle Gamberetti that I had at Parisi. Tagliatelle tossed with shrimp and zucchini, with a touch of saffron and cream. Mine is… well, without the shrimp or zucchini, and a derivative sauce, it’s a completely different dish that is, at best, inspired by Parisi. But I can’t afford to go to Parisi every night. 🙂
- Tagliatelle (Cav. Giuseppe Cocco, $3.99/package at Valente’s Deli in Westminster, CO)
- Five Cheese Sauce (Dell’ Alpe, $5.49/jar at Valente’s Deli, and believe the staff when they warn you that it’s thick)
- White Wine (Chateau Ste Michelle Chardonnay; it was the only bottle of white I had in the house)
- Saffron (Santini, either Costco or World Market)
- Broccoli, chopped (organic, part of my delivery from Mile High Organics)
MEASUREMENTS ARE APPROXIMATE
Bring a big pot of water to a boil. In a separate saucepan, place 1/3 cup cheese sauce, 1/4 cup white wine, and a pinch of saffron. When the water boils, drop in 1/3 of a package of tagliatelle and set a timer for 5 minutes (the package says 4, but I live at altitude). Put the saucepan over medium-low heat, and put the broccoli in your microwave steamer* and zap for 4 minutes (again, altitude). Stir the sauce and the pasta every now and then. Everything should be done at just about the same time, so drain the pasta, toss in the broccoli, and top with sauce. Yum!
*You don’t have a microwave steamer/rice cooker? Really? I would be hobbled without mine. You can usually find them in Ross/TJMaxx type stores for anywhere from $5-$8.