Penne with Saffron Risotto Style

This super simple recipe is delicious and impressive at the same time.

The trick is to keep stirring .

Here’s what you need
1/2 kg of pasta penne type ( the smaller the better) , 250 grams (1 cup) ricotta cheese , 150 grams (6 tbsp) grated Parmesan cheese , half a liter ( 2 cups) of hot vegetable broth , 2 cups dry white wine , 1 shallot 4 tablespoons extra virgin olive oil, half a teaspoon of zaffron .

First of all well chop the shallot , then put it to fry in a nonstick pan in which you have warmed up the oil.

After a few minutes, when the shallot begins to brown (it should not darken ! ) add the penne and stir for a few minutes.

Add 2 glasses of wine and let it evaporate , stirring constantly .

When the wine has evaporated , begin to slowly  add the broth making it absorb a bit ‘ at a time, as you do for the risotto , stirring constantly.

As soon as the pasta is al dente ( cooking time varies depending on the type of pasta you use) turn off the heat an , stirring constantly , add the ricotta first, then the zaffron  and last but not least the grated Parmesan cheese.
You will get a fantastic and tasty cream that will dress the pasta.

Just serve it, buon appetito and enjoy it!