Creamy Rigatoni with Golden Fennel, Gentle Saffron and Mascarpone with Lemon and Toasted Walnuts

Instructions

1. 1

   1. Preheat the oven to 190 °C / 375 °F. Place the walnuts on a small tray and toast them for 6 to 8 minutes, until fragrant. Remove, let cool slightly, and chop if needed.

2. 2

   2. Place the saffron threads in the hot water and let them steep for 10 minutes to release their color and aroma.

3. 3

   3. Bring a large pot of water to a boil, add about half of the salt, and cook the rigatoni until al dente according to package timing. Reserve 240 ml / 1 cup of the pasta water and drain the pasta.

4. 4

   4. While the pasta cooks, heat the olive oil and butter in a wide skillet over medium heat. Add the sliced fennel and cook for 10 to 12 minutes, stirring occasionally, until deeply golden and tender.

5. 5

   5. Add the shallot to the fennel and cook 3 minutes more until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.

6. 6

   6. Add the breadcrumbs to the skillet and toast them with the fennel for 1 to 2 minutes, stirring, until lightly golden. Reserve 2 tablespoons of this crunchy mixture for finishing the dish.

7. 7

   7. Lower the heat and add the mascarpone, the saffron infusion with its liquid, the grated Parmesan, lemon zest, lemon juice, the remaining salt, and black pepper to the skillet. Stir until smooth. If the sauce is too thick, add some of the reserved pasta water little by little.

8. 8

   8. Add the drained rigatoni to the sauce and toss for 1 to 2 minutes so the pasta is evenly coated. Add more pasta water if you want a silkier texture.

9. 9

   9. Turn off the heat and add most of the fresh parsley and half of the toasted walnuts. Toss gently.

10. 10

    10. Serve the rigatoni hot and finish with the reserved crunchy fennel-breadcrumb mixture, the remaining walnuts, a little more parsley, and extra Parmesan if desired.