Creamy Saffron Pasta Sauce

Place the saffron in a small bowl and pour over the freshly boiled water. Set aside to steep for at least 5 minutes while you cook the pasta.
½ teaspoon saffron
Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package instructions. Reserve about 1 cup of pasta water, then drain and set aside.
½ cup water
8 oz short pasta
Melt the butter in a large pan over medium heat. Add the garlic and cook for about 1 minute until fragrant.
2 tablespoons unsalted butter
2 garlic cloves
Pour in the white wine and simmer for 2 to 3 minutes until reduced by half. Add the saffron along with its soaking water and the red chili flakes and simmer for another minute.
⅓ cup dry white wine
¼ teaspoon red chili flakes
Lower the heat and stir in the heavy cream. Let it gently simmer for 2 to 3 minutes until slightly thickened.
1 cup heavy cream
Add the drained pasta to the pan and toss to coat, loosening with a splash of the reserved pasta water.
Take the pan off the heat and stir in the grated Parmesan. Season with salt and freshly ground black pepper to taste. Serve immediately.
⅓ cup Parmesan
Salt and freshly ground black pepper to taste