Creamy Saffron Pasta with Turkey Pastrami (6 servings)

A quick and delicious pasta with turkey pastrami and a creamy saffron sauce.

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You will need

1½ lbs (750 g) fresh ravioli with filling of your choice

3 tbsp (45 ml) olive oil

3 tbsp (45 ml) butter

⅔ cup (150 ml) shallots, finely chopped

⅔ cup (150 ml) leeks, finely sliced

⅔ cup (150 ml) red bell pepper, finely chopped

1 large bay leaf

1 tbsp (15 ml) garlic, finely chopped or grated

1 tsp-1 tbsp (5–15 ml) medium hot red chili, finely chopped (adjust to preferred heat level)

9 oz (250 g) turkey pastrami, cut into thin strips

1 tsp (5 ml) lemon zest, finely grated

⅔ cup (150 ml) dry white wine

1 ½ tbsp (22½ ml) chicken stock concentrate

2 cups + 1 tbsp (500 ml) of heavy cream

2 tsp (10 ml) honey

2 tbsp (30 ml) parsley, finely chopped

¼ tsp (1.25 ml) umami seasoning

0.5 g saffron (about 1 generous pinch or 1 sachet)

1½ tsp (7½ ml) sea salt

Freshly ground black pepper, to taste

Salt for pasta water * See note 1

⅔ cup (150 ml) Parmesan cheese, finely grated

For Serving

Parmesan cheese, finely grated

Parsley, finely chopped

Red chili, thinly sliced or julienned

Freshly ground black pepper

How to make it

1. Heat olive oil and butter in a large sauté pan. Add shallots, bell pepper, leek, and bay leaf, and sauté while stirring until the vegetables have softened but not browned.

3 tbsp (45 ml) olive oil

3 tbsp (45 ml) butter

⅔ cup (150 ml) shallots, finely chopped

⅔ cup (150 ml) leeks, finely sliced

⅔ cup (150 ml) red bell pepper, finely chopped

1 large bay leaf

2. Add garlic, turkey pastrami, lemon zest, and chili. Sauté while stirring.

1 tbsp (15 ml) garlic, finely chopped or grated

1 tsp-1 tbsp (5–15 ml) medium hot red chili, finely chopped (adjust to preferred heat level)

9 oz (250 g) turkey pastrami, cut into thin strips

1 tsp (5 ml) lemon zest, finely grated

3. Add white wine and chicken stock concentrate and cook until reduced by about half.

⅔ cup (150 ml) dry white wine

1 ½ tbsp (22½ ml) chicken stock concentrate

4. Gradually add cream, allowing it to cook and blend in.

2 cups + 1 tbsp (500 ml) of heavy cream

5. Add Parmesan cheese.

⅔ cup (150 ml) Parmesan cheese, finely grated

6. Add honey, parsley, umami seasoning, and saffron. Mix well and season with salt and pepper. Adjust the seasoning as needed.

2 tsp (10 ml) honey

2 tbsp (30 ml) parsley, finely chopped

¼ tsp (1.25 ml) umami seasoning

0.5 g saffron (about 1 generous pinch or 1 sachet)

1½ tsp (7½ ml) sea salt

Freshly ground black pepper, to taste

7. Bring water to a boil in a large pot. Once boiling, add salt. Cook the pasta according to the instructions on the package.

1½ lbs (750 g) fresh ravioli with filling of your choice

Salt for pasta water * See note 1

8. Place a layer of sauce at the bottom of individual plates. Place the ravioli on top and drizzle with more sauce. Top with grated Parmesan, parsley, red chili, and a twist or two on the black pepper mill.

Parmesan cheese, finely grated

Parsley, finely chopped

Red chili, thinly sliced or julienned

Freshly ground black pepper

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Tips & tricks

Tips 1: Pastavatten och salt: 1/2 msk salt (10 g) till 1 l vatten. 1 ½ msk salt (30 g) till 3 l vatten. Tillsätt salt först när vattnet kokar då salt annars förlänger uppkokstiden.