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Orecchiette with Saffron, Ricotta and Mint

Orecchiette with Saffron, Ricotta and Mint

By Rose HattabaughSeptember 30, 2020

  • Makes
    4-6 servings
  • Cook Time
    20 minutes

This unusual dish with a no-cook sauce comes from Sardinia, Italy, where saffron often is used to infuse flavor—and color—into pasta and pasta sauces. The cup-like shape of orecchiette is perfect for catching the lightly creamy sauce, but penne works well, too. Use whole milk and whole-milk ricotta; lower-fat milk and cheese will leave the dish tasting too lean.

Ingredients
  • ½

    cup whole milk

  • ½

    teaspoon saffron threads

  • 1

    cup whole-milk ricotta cheese

  • Kosher salt and ground black pepper

  • 1

    pound orecchiette OR penne pasta

  • ½

    cup chopped fresh mint

  • 1

    ounce pecorino Romano cheese, finely grated (½ cup), plus more to serve

In a liquid measuring cup, microwave the milk and saffron until warm, about 1 minute; stir, then cool. In a large bowl, whisk the ricotta, saffron milk and ½ teaspoon each salt and pepper. Cook the pasta in a large pot of salted boiling water until al dente, then drain. Add the pasta to the ricotta mixture and toss. Stir in the mint and cheese, then season with salt and pepper. Serve sprinkled with additional cheese.

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