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Abruzzo, Italian
Pasta with a Saffron Mascarpone Sauce Recipe-20222

Photo by: Maria Filice
Comments: 0


Pasta con Salsa di Mascarpone e Zafferano

Because of L’Aquila’s proximity to the Navelli Valley, where precious saffron is harvested, there is a great flavor and color influence in several of their dishes. I have made this saffron-kissed sauce with mascarpone, but don’t be afraid to try it with ricotta or soft cheeses that you enjoy. I have also made this with artichokes in place of zucchini or with other pasta shapes. Be creative—and have fun!

Yield: Serves 6


  • 1 pound rigatoncini pasta
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons salted butter
  • 1 zucchini, very thinly sliced
  • Salt and fresh ground black pepper, to taste
  • 1 pinch saffron
  • ½ cup mascarpone cheese
  • ½ cup grated fresh mozzarella
  • ½ cup freshly grated Parmigiano cheese


Heat the olive oil in a large skillet over medium-high heat. Add the zucchini and season with salt and pepper. Add the saffron. Cook, stirring frequently, for 3 to 4 minutes. Lower the heat and stir in the mascarpone, fresh mozzarella, and grated cheese.

Using a large pot, cook the pasta according to package instructions until it is al dente. Drain the pasta, but reserve about ¼ cup of the pasta water. Add the mascarpone mixture, along with the remaining butter, and toss to combine. Add the reserved pasta water slowly, as needed, to make the sauce a bit creamier.

Serve immediately.

© 2010 Maria Filice

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

525kcal (26%)
182mg (18%)
6mg (9%)
175mcg RAE (6%)
56mg (19%)
599mg (25%)
12g (61%)
24g (38%)
3mg (16%)

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