This is made just like a risotto, except you use penne pasta instead of rice. Sounds strange but apparently it’s quite common in the south of Italy, according to our Italian friend. The pasta ends up really soft instead of al dente like we’re all used to but it melts in the mouth and is not at all like over-cooked pasta. We served this as a dinner party starter and it was really simple to stir up while we all had an aperitif.
Penne Gialle (Penne with Saffron) – to serve 4 (or 6 as a starter)
- about a litre of vegetable or meat stock
- 40g butter
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 350g penne lisce (this is the smooth type but if you have ridged penne that will do)
- pinch of saffron threads
- 40g Parmesan cheese, grated
Wine Suggestion: We had a Friulano from the north-east of Italy but any fresh Italian white with good roundness and medium body will do. Stay clear of Pinot Grigio as it doesn’t tend to taste of much.