Penne with Saffron in Parchment

Saffron Penne in Parchment is a tasty dish that offers a slightly different way to present pasta. Here is the recipe to prepare this delicious dish.

Ingredients

• 320g rigatoni penne
• 1 sachet of saffron
• 200ml cooking cream
• 100g diced cooked ham
• 100g thinly sliced button mushrooms
• 50g grated Parmesan
• Salt and pepper to taste
• Extra-virgin olive oil
• Parchment paper

Preparation

1. Bring a large pot of salted water to a boil and cook the rigatoni penne until al dente. Drain and set aside.
2. Meanwhile, heat a drizzle of oil in a large skillet and sauté the button mushrooms for a couple of minutes. Add the diced cooked ham and toss for a few minutes.
3. Dissolve the saffron in a little hot water and pour it into the skillet with the mushrooms and ham. Stir well.
4. Add the cooking cream, season with salt and pepper, and bring to a gentle simmer, allowing the flavors to meld for a few minutes.
5. Prepare sheets of parchment paper large enough to hold individual portions of pasta.
6. Preheat the oven to 200 °C.
7. Add the penne to the saffron-cream mixture in the skillet and stir well so the pasta is evenly coated.
8. Divide the penne mixture among the parchment sheets, sprinkle with grated Parmesan, and seal the packets tightly.
9. Place the packets on a baking tray and bake for about 10 minutes, until the paper is lightly golden.
10. Serve the packets still sealed so diners can enjoy the surprise effect and the aroma released upon opening.

Fun Facts

Saffron not only lends an attractive golden hue to dishes but is also prized for its unique aroma and beneficial properties, including antioxidant and anti-inflammatory effects. Cooking with saffron in parchment traps all its fragrances, turning this dish into a complete sensory experience. In addition, the parchment allows the ingredients to cook in their own juices, resulting in exceptionally flavorful pasta.