PASTA IN A CREAMY ARTICHOKE AND SAFFRON SAUCE

I got this recipe online here but it's also a recipe from Rachael Ray's Express Lane Meals. I added some chicken and served it with a green salad. My husband loved it but my four-year-old said it "wasn't his favorite recipe" but he ate up the chicken that was simmered in the saffron sauce and left the noodles--he hasn't been a big pasta fan lately.

PASTA IN A CREAMY ARTICHOKE AND SAFFRON SAUCE

Writes Ray: "The saffron does all the work for you in this dish -- you'll freak out when you take your first bite and actually taste how easy this was to make."

• Water
• Salt, to taste
• 1 pound long-cut or short-cut pasta
• 2 tablespoons E-V-O-O (extra-virgin olive oil), plus extra for drizzling
• 1 large onion, chopped
• 3 large cloves garlic, chopped
• Generous pinch of saffron
• Freshly ground black pepper, to taste
• 3/4 cup white wine (eyeball it)
• 1 1/4 cups chicken stock
• About 1/3 cup heavy cream or half-and-half (eyeball it)
• 1 can (14 ounces) artichoke hearts in water, drained and thinly sliced
• 1/2 cup fresh flat-leaf (Italian) parsley, a couple of generous handfuls, chopped
• 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, plus extra to pass at the table

Fill a large pot with water, cover tightly and place it over high heat. Bring it to a boil to cook the pasta. Once it comes to a boil, add some salt and the pasta. Cook according to the package directions until al dente. Drain well.

While the pasta cooks, heat a large skillet over medium-high heat with 2 tablespoons olive oil, swirled twice to coat the pan. Add the onion, garlic, saffron, salt and black pepper. Cook, stirring frequently, for about 4 minutes, or until the onion starts to look tender. The onion will turn an outrageous yellow color, because of the saffron.

Add the white wine; continue to cook until the wine has almost evaporated, for about 3 minutes. Add the chicken stock and cream, then bring the sauce up to a bubble and simmer for about 4 minutes. Add the artichokes and cook until heated through, for about 1 minute more. The sauce will be a beautiful yellow and will seem a little thin.

Add the parsley and drained pasta and stir to combine with the sauce. The pasta will start soaking up the sauce right away. Turn the heat off, add 1/2 cup grated cheese and stir to distribute. Taste and season the pasta with more salt and pepper, if needed. Serve with a little extra grated cheese.