Saffron Pappardelle: Chorizo & Spinach Recipe for Delicious Pasta

Saffron pappardelle chorizo spinach: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine perfectly al dente, wide ribbons of pappardelle pasta, infused with the delicate aroma and vibrant color of saffron, mingling with spicy chorizo and fresh, earthy spinach. This isn’t just a meal; it’s an experience.

While saffron pasta itself boasts a rich history, often associated with celebratory dishes in Mediterranean cultures, the addition of chorizo and spinach elevates it to a modern masterpiece. Chorizo, with its Spanish origins, brings a smoky depth and a touch of heat that perfectly complements the subtle sweetness of saffron. Spinach, a nutritional powerhouse, adds a vibrant green hue and a delightful earthy counterpoint.

People adore this saffron pappardelle chorizo spinach dish for its incredible flavor profile. The saffron-infused pasta offers a luxurious and slightly floral base, while the chorizo provides a satisfying kick. The spinach not only adds a healthy element but also balances the richness of the other ingredients. Beyond the taste, it’s also surprisingly quick and easy to prepare, making it perfect for a weeknight dinner or an impressive dish to serve to guests. It’s a symphony of flavors and textures that will undoubtedly become a new favorite in your kitchen. So, are you ready to create this unforgettable saffron pappardelle chorizo spinach?

this Recipe

Ingredients:

• For the Pappardelle:
• 300g 00 flour, plus extra for dusting
• 3 large eggs
• Pinch of saffron threads
• 1 tbsp olive oil
• Pinch of salt
• For the Chorizo & Spinach Sauce:
• 200g chorizo, spicy or sweet, casing removed and roughly chopped
• 2 cloves garlic, minced
• 1 small red onion, finely chopped
• 150g baby spinach, washed
• 100ml dry white wine (optional, but recommended!)
• 200ml double cream
• 50g grated Parmesan cheese, plus extra for serving
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional, for extra heat)

Preparing the Saffron Pappardelle:

1. Infuse the Saffron: Gently crush the saffron threads with your fingers and place them in a small bowl with 1 tablespoon of warm water. Let them steep for at least 30 minutes. This will release their color and flavor. The water will turn a vibrant yellow-orange.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. Make a well in the center.
3. Add Wet Ingredients: Crack the eggs into the well. Add the saffron-infused water (including the saffron threads) and the olive oil.
4. Mix the Dough: Using a fork, gradually incorporate the flour into the eggs, starting from the center and working your way outwards. Continue until a shaggy dough forms.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If the dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a little flour. The kneading process is crucial for developing the gluten, which will give the pasta its texture.
6. Rest the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to an hour. This allows the gluten to relax, making the dough easier to roll out.
7. Roll Out the Dough (Using a Pasta Machine): Divide the dough into 4 equal pieces. Flatten one piece into a rectangular shape. Set your pasta machine to the widest setting. Feed the dough through the machine. Fold the dough in half and feed it through again. Repeat this process 5-6 times, or until the dough is smooth and elastic. Gradually decrease the setting on the pasta machine, feeding the dough through each setting until you reach your desired thickness (usually around setting 6 or 7).
8. Roll Out the Dough (By Hand): If you don’t have a pasta machine, you can roll the dough out by hand using a rolling pin. Divide the dough into 2 equal pieces. On a lightly floured surface, roll out one piece of dough as thinly as possible, aiming for a thickness of about 1/16 inch. This will take some effort and patience!
9. Cut the Pappardelle: Once the dough is rolled out, lightly flour it. Using a sharp knife or a pasta cutter, cut the dough into wide strips, about 1-inch wide. These are your pappardelle noodles!
10. Dry the Pappardelle: Toss the pappardelle noodles with a little flour to prevent them from sticking together. You can hang them on a pasta drying rack or lay them flat on a baking sheet lined with parchment paper. Let them dry for at least 30 minutes before cooking. This will help them hold their shape when cooked.

Preparing the Chorizo & Spinach Sauce:

1. Prepare the Chorizo: Remove the chorizo from its casing and roughly chop it. This will allow the chorizo to release its flavorful oils into the sauce.
2. Sauté the Chorizo: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chorizo and cook, stirring occasionally, until it is browned and crispy, about 5-7 minutes. The chorizo will release its oils, creating a flavorful base for the sauce.
3. Add Aromatics: Add the minced garlic and chopped red onion to the skillet. Cook, stirring frequently, until the onion is softened and translucent, about 3-5 minutes. Be careful not to burn the garlic.
4. Deglaze the Pan (Optional): If using, pour the white wine into the skillet. Scrape up any browned bits from the bottom of the pan. This will add depth and complexity to the sauce. Let the wine simmer for a few minutes, until it has reduced slightly.
5. Add the Spinach: Add the baby spinach to the skillet. Cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes. The spinach will shrink considerably as it cooks.
6. Add the Cream and Parmesan: Pour in the double cream and stir to combine. Bring the sauce to a simmer. Stir in the grated Parmesan cheese. Continue to simmer for a few minutes, until the sauce has thickened slightly and the cheese has melted.
7. Season to Taste: Season the sauce with salt, freshly ground black pepper, and red pepper flakes (if using). Taste and adjust the seasoning as needed.

Cooking the Pappardelle and Assembling the Dish:

1. Cook the Pappardelle: Bring a large pot of salted water to a rolling boil. Add the pappardelle noodles and cook for 2-3 minutes, or until they are al dente. Fresh pasta cooks very quickly, so keep a close eye on it.
2. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to adjust the consistency of the sauce.
3. Combine Pasta and Sauce: Drain the pappardelle noodles and add them directly to the skillet with the chorizo and spinach sauce. Toss to coat the pasta evenly with the sauce.
4. Adjust Consistency (If Needed): If the sauce is too thick, add a little of the reserved pasta water to thin it out. If the sauce is too thin, continue to simmer it for a few minutes to reduce it.
5. Serve Immediately: Serve the saffron pappardelle with chorizo and spinach immediately. Garnish with extra grated Parmesan cheese and a sprinkle of red pepper flakes (if desired).

Tips and Variations:

• Spice Level: Adjust the amount of chorizo and red pepper flakes to control the spice level of the dish.
• Vegetarian Option: For a vegetarian version, omit the chorizo and add some sautéed mushrooms or roasted vegetables to the sauce.
• Cheese: Pecorino Romano cheese can be used in place of Parmesan cheese for a sharper flavor.
• Herbs: Fresh herbs, such as parsley or basil, can be added to the sauce for extra flavor.
• Lemon Zest: A little lemon zest can brighten up the flavors of the dish.
• Make Ahead: The chorizo and spinach sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The fresh pappardelle is best cooked immediately, but can be dried and stored for a few days.

Enjoy your homemade Saffron Pappardelle with Chorizo and Spinach!

Conclusion:

This Saffron Pappardelle with Chorizo and Spinach isn’t just another pasta dish; it’s a vibrant explosion of flavors and textures that will elevate your weeknight dinner or impress your guests at a special occasion. The delicate saffron-infused pappardelle, the spicy kick of the chorizo, and the earthy freshness of the spinach create a symphony of tastes that dance on your palate. Trust me, once you try it, you’ll understand why I’m so excited to share this recipe with you!

Why is this a must-try? Well, beyond the incredible flavor profile, it’s surprisingly easy to make. We’re talking about a restaurant-quality meal that you can whip up in under 45 minutes. The saffron adds a touch of luxury and sophistication, transforming a simple pasta dish into something truly special. And let’s be honest, who doesn’t love a little bit of indulgence? The chorizo provides a satisfying richness and a delightful spicy counterpoint to the saffron’s subtle sweetness. The spinach not only adds a pop of color and freshness but also sneaks in some healthy greens. It’s a win-win!

But the best part? This recipe is incredibly versatile. Feel free to experiment with different variations to suit your taste preferences. For a vegetarian option, you can easily omit the chorizo and add some roasted vegetables like bell peppers, zucchini, or mushrooms. A sprinkle of toasted pine nuts would also add a lovely nutty crunch. If you’re a cheese lover (and who isn’t?), a generous grating of Parmesan or Pecorino Romano cheese over the finished dish will take it to the next level. For a creamier sauce, stir in a dollop of mascarpone cheese or a splash of heavy cream at the end.

Serving suggestions? This saffron pappardelle is fantastic on its own, but it also pairs beautifully with a simple side salad. A crisp green salad with a light vinaigrette would provide a refreshing contrast to the richness of the pasta. You could also serve it with some crusty bread for soaking up all that delicious sauce. And don’t forget the wine! A crisp white wine like Pinot Grigio or Sauvignon Blanc would complement the flavors perfectly. For a red wine option, try a light-bodied Chianti.

I’m so confident that you’re going to love this recipe. It’s a guaranteed crowd-pleaser, and it’s sure to become a staple in your kitchen. So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I can’t wait to hear what you think.

Please, please, please give this recipe a try! And when you do, I’d absolutely love to hear about your experience. Did you make any variations? Did you serve it with anything special? Share your photos and comments on social media using [Your Hashtag Here] so I can see your culinary creations. Let’s spread the saffron pappardelle love! I’m eager to see how you make this recipe your own and what delicious twists you add to it. Happy cooking!