Ingredients
The following ingredients have 4 Servings
- 3 1/2- 4 cups meat (beef) broth
- 3 tablespoons unsalted butter (plus more for serving)
- 1 tablespoon olive oil
- 1 medium onion (thinly sliced)
- 1 pound dried penne lisce
- 1 large pinch saffron
- 1/2 cup freshly grated Parmesan cheese
- Salt (to taste)
Instruction
- In a medium pot, bring meat broth to a boil.
- In a large pan, melt butter and olive oil over medium low heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Toss in the penne until thoroughly covered in the butter and oil. Pour in about 1/2 cup of the boiling broth and constantly stir until fully absorbed. Continue adding broth and stirring until the penne is al dente. Add saffron to the last 1/2 cup of broth and let it sit while you are stirring in the previous 1/2 cup of broth. Mix in the saffron infused last 1/2 cup until fully absorbed. Remove from heat. Season to taste with salt if needed.
- Divide among serving bowls. Top with Parmesan and additional butter if desired. Serve immediately.
