Yellow pasta recipe
- Boil broth in a saucepan.
- Wash parsley, dry it and chop it finely.
- Wash peeper, remove seeds and white fibers and slice.
- Dice the bacon and peel onions.
- Heat the oil in the pressure cooker, add minced onion and bacon and sauté for 3 minutes; next add pasta and pepper. Mix well and cook it all for 3 minutes.
- Add processed tomato and, stirring slowly, sprinkle the hot broth.
- Add saffron and mix.
- Close pot and pressurize it at high heat; as soon as the steam rings reduce heat to a minimum and cook for 5 minutes. Turn off heat, allow steam to escape and open pot.
- Drain past, place it in a dish, rectify salting and scent with a pinch of pepper and chopped parsley. Mix it softly and serve immediately.
- Option: to achieve pink pasta, cook it as indicated in the recipe but adding 150 grams of beet previously cooked in the oven. Drain pasta and season it with two table spoons of cream, salt, pepper and marjoram.
- 1 packet of saffron
- 300 g of rigatoni or macaroni
- 1 small onion
- 350 ml of beef or vegetable broth
- 1 stick of rosemary
- 50 g of bacon
- 3 tbsp of extra virgin olive oil
- 5 twigs of parsley
- Pepper
