Ingredients
250g Yorkshire Pasta Tortiglioni
2 small shallots – finely diced
½ tsp of chipotle chilli flakes
½ tsp of ancho chilli flakes
½ tsp of smoked paprika
½ tsp of Korean chilli flakes
¼ tsp of regular chilli flakes
1 small chicken bouillon cube (a vegetarian stock cube can be used as an alternative)
275 ml of crème fraiche
½ level tsp of dried basil
Saffron water – add a few saffron threads to a mortar with ½Tbs of hot water and grind (I use Sara Saffron)
Smoked sea salt to taste
1 Tbs of olive oil
For the roasted tomatoes
1 small pack of mixed baby tomatoes – yellow and red
3 shallots – thinly sliced
2 cloves of garlic – thinly sliced
Smoked sea salt
Drizzle of olive oil
Ground black pepper
Step by Step Instructions
Step 1
Turn oven on to 180C and place the tomatoes, shallots and garlic into an oven proof dish, drizzle with olive oil and salt and black pepper. Place in oven and roast until cooked and golden with caramelised bits
Step 2
To make the sauce, finely dice or grate the shallots and prepare the saffron water
Step 3
Add 1 Tbs of olive oil to a pan over low heat, add the shallots with a pinch of salt and gently fry for 2 minutes before adding the stock cube, chillies and basil fry for 30 secs – 1 minute
Step 4
Add the saffron water; rinse mortar with ½ tsp of water to get out all the saffron, allow to sizzle so the water evaporates
Step 5
Add the crème fraiche; check and adjust seasoning (salt and fresh ground black pepper)
Step 6
Cook pasta in salted water until al dente or according to cooking instruction
Step 7
Drain and add to the sauce; gently mix until well coated
Step 8
Serve pasta with the roasted tomatoes and drizzle the juices, garnish with fresh basil
