Yield: Yields about 2 cups.
Toss this saffron-scented sauce with pasta, stir it into steamed mussels or clams, or spoon it over sautéed or roasted fish, chicken, lamb, fennel, or cauliflower.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Flavorful and quick to prepare. A nice twist on pasta with tomato sauce. I will definitely make this again!
I added eggplant to this dish that I had pealed, cut up in large dice, salted and steamed. I added the eggplant to the sauce and heated it. The Saffron is what truly put this over the top! It was awesome and I would make it over and over again.
Flavorful, quick to prepare, a real departure from run of the mill pasta sauces...this recipe is a week night favorite of mine. The recipe gave me confidence to start using and experimenting with saffron...
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?