About a week ago, we finally remembered to try the saffron pasta. We’d just been up to Dean and Deluca, and brought back a pound of bucatini, so we decided that the simple saffron pasta would be a good way to showcase the pasta as well as the saffron. It took a little longer than I thought to get the saffron and broth fully absorbed, but once it did, it was fantastic. I’ve been a big fan of bucatini ever since I first had it a few years ago, and I thought that this was a wonderful use for it. Chris was not quite so enamored of it-he’d rather have Milanese risotto, as pasta just really isn’t his thing, but I would definitely do this again.