Pasta allo zafferano e aceto balsamico

For 4 people, you will need:

325g of penne rigate, 50g of butter, four garlic cloves (crushed), 150ml of double cream, 150g of mascarpone, a quarter of a teaspoonful of saffron threads, three tablespoonfuls of Italian vermouth bianco, 25g of Parmesan (in slivers), four sprigs of fresh rosemary (as an optional garnish), freshly ground pepper, a pinch of salt, traditional balsamic vinegar of Modena.

Cook the pasta in boiling salted water until it is al dente. While it cooks, heat the butter, garlic, cream and mascarpone until thick, mashing and stirring to mix. Now combine the saffron and salt in a mortar and crush it with a pestle. Add this to the glossy sauce. Cook it, adding a little vermouth as it thickens, until the sauce is golden, creamy and evenly thick. Drain the pasta and pour it into the saucepan. Mix the pasta thoroughly into the sauce. Serve it in bowls with a sprig of rosemary and a tablespoonful of balsamic vinegar sprinkled generously over the top of each serving. Add the Parmesan as a finishing touch.