BEST Creamy Saffron Sauce for Pasta

This creamy saffron pasta sauce is one of my favorite “secret weapon” recipes. It’s quick, creamy, and elegant, ready in under 20 minutes. I love how the saffron adds a golden color and delicate flavor to the simple cream and Parmigiano Reggiano sauce. It feels fancy enough for date night, but it’s so easy I often make it on a weeknight.

If you like this recipe, you might like my Roasted Tomato Pasta Sauce or my Pasta e Patate.

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Hi! I’m so excited to share this saffron pasta recipe with you. I know saffron has a reputation for being expensive and intimidating, but trust me, it couldn’t be simpler to use. A tiny pinch is all you need, and when combined with the sauce ingredients, it turns an ordinary cream sauce into something extraordinary.

I started making this saffron cream pasta on nights when I wanted a quick meal that still felt special. It’s the kind of dish my husband requests often, especially with fresh tagliatelle and a glass of white wine. And the best part? It looks (and tastes) like a restaurant meal but comes together at home in no time.

Ingredient Notes

• Saffron - You can find saffron in specialty stores and some markets. It also can be found online.
• Extra-virgin olive oil - I always suggest using the best quality olive oil. You don't need a lot.
• Sweet onion - You could use a Vidalia or even a shallot.
• Unsalted butter - The butter adds the creaminess to sauce when mixed with the broth.
• White wine or Rose' - I can't tell you how important it is to make sure it's a wine you would actually drink, not cooking wine. If you don't like or don't drink wine, just use broth.
• Parmigiano Reggiano - Very important to not use PARMESAN cheese. You have to use an Italian Parmigiano or even Grana Padano.
• Low sodium broth - I prefer to make my own broth, but you could use store bought or use bouillon paste and make some broth. Make sure it's not high in sodium when you get the store bought.
• Sea salt - You just need a touch of salt, as the cheese also adds a bit of salty flavor. Add more, to your taste.
• Freshly ground black pepper - Pepper is optional. Use a touch or omit, if you don't like it.
• Pappardelle pasta - I had homemade pappardelle that my husband made, but you could use store-bought. Homemade will be extra special.

How to Make Creamy Saffron Pasta

Here is how to make homemade ravioli (the full printable recipe is below!):

Gather up your ingredients.

• Step 1: Chop onion: You need to use a very sharp knife and chop the onion in very small pieces. Be sure to chop them in same size so they'll cook up evenly. Set aside.
• Step 2: Chop the saffron: You don't need a lot of saffron. Chop it into fine pieces and set aside.
• Step 3: Add butter: Add the butter to a large skillet and the onion. Add it at the same time so it won't change the color of the onion.
• Step 4: Cook onion: Cook the chopped onion until it's translucent.
• Step 5: Saffron: Add in the chopped saffron and stir to combine and cook a minute. Add in the wine.
• Step 6: Broth: Add in some broth and stir to combine. Let that simmer a few minutes. Add in some salt and stir to combine. Make sure you're using low sodium broth.

• Step 7: Butter: Add some more butter to the sauce and stir while it's melting. Check the seasoning of the sauce and add some salt, if needed.
• Step 8: Pasta: Cook the pasta in a large pot of salted water.
• Step 9: Combine: Add the pasta to the sauce, add 1 tablespoon of extra-virgin olive oil, and toss in some of the grated Parmigiano. Stir and combine.
• Step 10: Serve immediately. Plate up the pasta and enjoy!

📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!

Pro Tips for the Best Saffron Pasta

• You don't have to always bloom saffron in warm liquid before adding to the sauce. Read my saffron pro tip below from a chef!
• Use threads, not powder for cleaner flavor.
• Keep cream at a gentle simmer, not a boil.
• Save pasta water to thin the sauce and help it cling to the pasta.
• Taste as you go — saffron is powerful, and a little goes a long way.

How to Bloom Saffron in Its Own Sauce for Pasta

To bloom saffron or not bloom saffron in hot water. I will teach you how to bloom the saffron it in its own sauce, instead of doing the extra step of blooming it separately before cooking the sauce. Saves time and has excellent results!

• Chop saffron: Instead of soaking saffron threads in water, you can chop them into very fine pieces with a sharp knife. This helps release even more of their flavor.
• Cook onion + butter: In a skillet, melt a knob of butter and sauté finely chopped onion until soft and fragrant.
• Add broth: Add just a ladle of hot broth and stir in the chopped saffron. The heat and fat from the butter, together with the broth, allow the saffron to bloom right in the pan, turning the liquid a gorgeous golden yellow.

Let this saffron-infused base simmer gently for a minute or two, then toss in your pasta with a bit more broth to finish cooking. The pasta absorbs the saffron sauce directly, giving it both a delicate aroma and rich flavor.

Storage & Reheating

• Refrigerate: Store leftovers up to 2 days.
• Freeze: Not recommended — cream sauces split when frozen.
• Reheat: Warm gently on the stove with a splash of cream or pasta water.

FAQ'S

Serving Suggestions

• Toss with fresh tagliatelle or spaghetti.
• Pair with shrimp, scallops, or grilled chicken.
• Serve with roasted vegetables or a crisp green salad.
• Enjoy with a glass of Pinot Grigio or Vermentino.

Some other cozy pasta recipes to try:

• Creamy Garlic Pasta
• Roasted Tomato Pasta
• Creamy Italian Sausage Rigatoni
• Creamy Saffron Pasta

Did you make this and love it? Please RATE THE RECIPE below:)

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📖 Recipe

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5 from 6 votes

Creamy Saffron Pasta

A super easy saffron cream sauce for pasta. Quick, creamy, and elegant — ready in under 20 minutes! Saffron adds a golden color and a delicate, aromatic flavor to this simple cream and Parmigiano Reggiano sauce. Perfect for a weeknight dinner, but impressive enough for date night or entertaining.

Prep Time5 minutes mins

Cook Time8 minutes mins

Total Time13 minutes mins

Course: dinner, lunch

Cuisine: Italian

Keyword: pasta

Servings: 4 servings

Ingredients

• 1 teaspoon saffron threads – finely chopped about a pinch
• 2 tablespoon extra-virgin olive oil
• 1 small sweet onion – finely chopped
• 3 tablespoon unsalted butter – divided
• ¼ cup white wine or rosé – a good quality wine you’d actually drink
• 1 cup low-sodium broth – vegetable or chicken
• 1 cup freshly grated Parmigiano Reggiano
• Sea salt – to taste
• Freshly ground black pepper – to taste
• 14 oz pappardelle pasta – fresh or dry

Instructions

Prep the onion and saffron

1. Using a sharp knife, finely chop the onion into even pieces. Chop the saffron threads into very small bits and set aside.

Cook the onion

1. In a large skillet, melt 2 tablespoons of butter with the olive oil. Add the onion and cook over medium heat until soft and translucent.

Bloom the saffron

1. Stir in the chopped saffron and let it cook for about 1 minute. Pour in the wine, stirring to deglaze the pan. Let it simmer until the alcohol cooks off.

Make the sauce

1. Add the broth, a pinch of sea salt, and stir well. Let the mixture simmer gently for 3–4 minutes. Stir in the remaining tablespoon of butter to enrich the sauce. Taste and adjust seasoning with more salt or pepper if needed.

Cook the pasta

1. Meanwhile, cook the pappardelle in a large pot of salted boiling water until al dente. Reserve about ½ cup of the pasta water before draining.

Combine

1. Add the drained pasta to the skillet with the saffron sauce. Add the extra-virgin olive oil. Toss with the grated Parmigiano, adding a splash of reserved pasta water, if needed to help coat the noodles in the sauce.

Serve

1. Plate the pasta immediately, finishing with more Parmigiano and freshly cracked black pepper.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Why chop saffron? Saffron threads release their flavor best when broken down. Finely chopping them before adding to the butter and broth ensures every bit infuses into the sauce.
• Wine choice matters: Use a wine you’d actually enjoy drinking — a dry white or a crisp rosé. Avoid “cooking wine,” which is salty and flat.
• The broth: Stick to low-sodium broth so you control the seasoning. You’ll add Parmigiano later, which already brings salty depth.
• Butter timing: Adding butter twice — once at the start for the onions and again at the end — layers richness and silkiness into the sauce.
• Extra-virgin olive oil: Chef's trick is to add a little bit of olive oil when you combine the pasta with the cheese, as it helps to make it a little shiny. 
• Pasta water trick: A splash of starchy pasta water helps the sauce cling to the noodles, giving you that glossy restaurant-style finish.

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