Creamy, fragrant saffron and delicate shrimp meet spicy arrabiata sauce in this comforting pasta dish. If time is short you can make it with store-bought arrabiata sauce as well, just jump to step 4 in that case.
Peel the garlic cloves and press them with the side of the knife so they hold together but are a bit crushed. Cut the chili peppers in half.
Heat olive oil over medium heat in a pan large enough to hold all the sauce and, if possible, all the pasta as well. Add the chopped onion, slightly crushed garlic and chili peppers and cook for about 5 minutes.
Add the chopped canned tomatoes, tomato puree, basil, black pepper, chili flakes and water. If you’re not cooking it for the whole 45 minutes, start by adding some of the water and then add more as needed while cooking. Cook under a lid for 45 minutes over low-medium heat and stir occasonally.
When finished cooking, remove the garlic cloves and chili halves.
Creamy Saffron Arrabiata Sauce with Tagliatelle
Add the parsley, cream and saffron. Bring to a boil and let simmer for a few minutes.
Cook the pasta according to the instructions on the package, but take it off one minute before it’s finished. Add the pasta to the sauce together with a few spoonfuls (approximately 2 dl) of pasta water. Let it cook for a few minutes until the pasta is done.
Add the peeled shrimp to the sauce and pasta and give it a good mix. Serve and enjoy!
This recipe is amazing when made with pre-made arrabiata sauce as well - I like the one from Barilla.
Chili differs a lot in spiciness - if you're sensitive to spice, use a bit less and add more if needed. As you will add cream and pasta water to the arrabiata sauce the plain arrabiata sauce is pretty spicy with my amounts.