Saffron Pasta with Butter and Parmigiano

Saffron Pasta
Cooks in Sardinia a saffron pasta in the shape of "little calves".Matt Taylor-Gross

Pasta comes in more flavors than Baskin-Robbins these days—from artichoke to chocolate. Most of these are gimmicks, lending more color than flavor. But cooks in Sardinia use saffron in a gnocchi-like pasta they call malloreddus ("little calves") that captures the very essence of the spice.