½ cup diced onion
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil
¼ cup white wine (whatever you have will work)
4 cups chicken stock
1 teaspoon saffron threads
½ pound corkscrew pasta
1 tablespoon butter
Parmesan cheese (add as little or as much as you like)
Salt and pepper to season
Step 1 Heat the chicken stock in a sauce pot and drop in saffron threads. Keep at a low simmer.
Step 2 In a seprate sauce pot heat EVOO over medium low heat. When ready toss in onions and cook until soft, about 5 minutes.
Step 3 Add in garlic and cook an additional minute.
Step 4 Pour in pasta and coat with the oil and aromatics.
Step 5 Add wine and cook until the liquid reduces, about 1-2 minutes.
Step 6 Pour in just enough chicken stock to cover the pasta and cook until the liquid almost evaporates. Continue this step until the pasta is cooked to al dente. You may need to add more stock or dilute with some water if you need more liquid.
Step 7 Coat with butter and Parmesan cheese and mix until melted.
Step 8 Add salt and pepper to season.