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
Bring the stock to the boil. Heat the butter and oil in a large saucepan, add the onion and cook over a low heat for about 5 minutes or until soft. Add the penne and stir until shiny and coated with fat. Add a ladleful of hot stock and stir until it has been absorbed. Continue adding stock, a ladle at a time, until the pasta is completely cooked. Stir the saffron into the last ladleful of stock before adding it to the pan. Mix well until everything turns an even yellow colour. Remove from the heat and sprinkle with the Parmesan.
(Original recipe from The Silver Spoon Pasta published by Phaidon – we highly recommend it!)
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.
Jono & Jules do food & wine 
Wow, I can almost taste this from the photograph! Looks like heaven…..just need a fork!
The looks and sounds fantastic! I have heard of cooking pasta in a risotto like way before but still haven’t had a chance to try it.
Nice! Will definitely give this a go.
This is absolutely my favorite Italian cookbook! Great pick. There’s so much to choose from!
Absolutely our favourite Italian cookbook too! Nothing fails from Silver Spoon – it’s so reliable.
Very interesting dish, must try.
Hi Gavin – you must let us know how it goes!
Veeeeeeeeeeeeeeeeeeeeeery tasty!
Said like a true Italian who has drunk lots of grappa! 😉
What’s grappa?? 😉
We don’t remember!!
I see….