Saffron tagliatelle with ricotta and crispy chipotle shallots from Ottolenghi Flavour / Flavor (page 199) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Notes about this recipe

  • ash_2fquo3 on January 17, 2026

    Taste and fun.

  • michalow on August 15, 2022

    I improvised a lot on this one, but can report that the sweet, spiced onions (I subbed onions for shallots but otherwise followed instructions for that component) were wonderful against the gentle warmth of the saffron and the creaminess of the ricotta.

  • KarinaFrancis on October 04, 2021

    I really wanted this to be amazing because it’s my 100th Ottolenghi recipe. It was ok but I didn’t get anything from the saffron even though I made the saffron pasta and added a bit extra to the sauce. The best bits were the chipotle shallots and the pickled chillies

  • Jane on November 23, 2020

    My daughter is gluten-free so I made this with gf fresh tagliatelle. I think it would be better with the saffron tagliatelle but I still enjoyed it. I overcooked the crispy shallots but they were still great.

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