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Milk Street Bowtie Spaghetti with Tomato-Saffron Sauce

Spaghetti with Tomato-Saffron Sauce

4-6 Servings

35 minutes

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Milk Street Facebook Community member Clare Hardy of Durham, North Carolina takes a few pantry ingredients and makes an easy but elegant tomato sauce for pasta. She infuses allium-accented tomatoes with the one-of-kind fragrance and flavor of saffron, then enriches the sauce at the end with crème fraîche. Hardy uses finely chopped tomatoes sold in a carton (aseptic packaging); we found that canned crushed tomatoes have a similar texture and tend to be more widely available in supermarkets. The recipe below calls for spaghetti, but just about any pasta shape works nicely.

4-6

Servings

Tip

Don’t forget to bloom the saffron threads in ¼ cup of the reserved pasta water. This helps fully extract their flavor and aroma. Also, don’t substitute sour cream for the crème fraîche. Sour cream is lower in fat, so its taste and consistency are thinner, and it will break when heated.

35 minutes

1 pound spaghetti
Kosher salt and ground black pepper
¼ teaspoon saffron threads
3 tablespoons extra-virgin olive oil
3 medium garlic cloves, minced
2 medium shallots, finely chopped
2 tablespoons dry vermouth or white wine
28 ounce can crushed tomatoes or 26.6-ounce carton finely chopped tomatoes
½ teaspoon dried oregano
¼ cup crème fraîche
Ingredients
  • 1

    pound spaghetti

  • Kosher salt and ground black pepper

  • ¼
  • 3
  • 3

    medium garlic cloves, minced

  • 2

    medium shallots, finely chopped

  • 2

    tablespoons dry vermouth or white wine

  • 28

    ounce can crushed tomatoes or 26.6-ounce carton finely chopped tomatoes

  • ½

    teaspoon dried oregano

  • ¼

    cup crème fraîche

Directions

Spaghetti with Tomato-Saffron Sauce

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Reviews
maureen s.

Very good. Simple to make and better than a plain tomato sauce. Of course I added parmesan to it. Goes in the "make again" category even though I don't keep CRÈME FRAÎCHE on hand.