Ribbon noodles in saffron chili cream sauce

Ingredients for 1 servings:

• 150 g tagliatelle pasta
• 200 g whipped cream, alternatively half cream and half milk
• 0.2 g saffron threads or saffron powder
• 100 g cherry tomatoes, small
• 50 g arugula
• 50 g spinach, fresh or frozen
• 3 small chili peppers, red
• 1 clove(s) garlic
• some nutmeg
• 1 cardamom pod(s), brown
• 3 tbsp olive oil
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

who likes it spicy, fresh and original

Place all ingredients within easy reach on the work surface. Pour the cream into a bowl and dissolve the saffron in it to allow the flavor to release. Stir several times. Boil enough water for the tagliatelle pasta. Also have a pan ready and pour in the olive oil. In the meantime, chop the garlic and chilies into small pieces, removing the seeds from the chilies if necessary. Set both ingredients aside in a separate bowl. Wash the cherry tomatoes and halve them using a sharp knife to prevent the juices from running out. Set the tomatoes aside in a separate bowl or on a plate. Wash the arugula and cut it into 2 cm long strips and place them directly in a bowl. If the spinach is frozen in a block, cut several 1 cm thick slices so that it thaws more quickly in the pan. If not, cut it into 2 cm long strips and place them on a plate provided. Salt the boiling water for the pasta. Add the pasta to the boiling water and cook until al dente. Heat the pan with the oil until very hot. Fry the cardamom pod in the pan for about 45 seconds. Add the garlic and chilies and fry briefly (max. 20-30 seconds), stirring with a wooden spoon. Then add the cream and saffron to the pan and simmer for a few minutes, stirring frequently. Add salt and pepper and a little freshly grated nutmeg. Stir the sauce, season to taste, and adjust the seasoning if desired. Place the tomatoes cut-side down in the center of the pan and scatter the arugula around the outside. After about 2 minutes, add the spinach and stir in. Drain the pasta and stir it into the pan once the arugula and spinach have been reduced in the sauce. Serve immediately.