This glossy, saucy, golden saffron pasta is the perfect Tuesday night pick-me-up & takes less than 30 minutes to make! It's delicious with either fresh or dried pasta.
Gently crush the saffron threads & steep in hot water for 10-15 minutes.
Simmer the wine in a saucier over medium heat & cook until reduced by half, 3-5 minutes. Reduce heat to medium-low and swirl in 2 tablespoons of the butter, one at a time, stirring constantly until creamy. Add the cream, saffron liquid & a pinch of salt. Simmer until slightly thickened, 2 minutes.
Transfer the cooked pasta (just shy of al dente) & remaining butter directly to the sauce and toss vigorously to coat. Season to taste and serve immediately, topped with Aleppo pepper.
