Amazon and the quality has been very good. Most recently, an ounce of saffron (about 14.5 grams) went for less than $60, whereas most stores are selling 1 gram for between $10 and $15. Quite a bargain when you 'do the math!'
Donovan, I can't tell you if "Saffron is mad about me," but I think you know now how I feel about her.
Spaghetti with Tomato-Saffron Cream Sauce
2 tablespoons unsalted butter
2 small onions or shallots
1/2 cup diced pancetta
1 1/2 pounds San Marzano or plum tomatoes, seeded and diced
1 teaspoon saffron threads
1/2 cup white wine
salt and freshly ground black pepper
1/4 cup heavy (full) cream
1/2 cup pasta cooking water
12 ounces spaghetti
a sprig of basil for garnish, if desired
Melt the butter in a large skillet over medium-high heat. Peel and chop the onion/shallot finely. Add the shallot and the pancetta to the melted butter and sauté for about 10 minutes, or until onion/shallots are soft, and the pancetta is turning golden, about 10 minutes.
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente.
Add the diced tomatoes and cook for 5-10 minutes, until tomatoes are breaking down. Cooking time will vary in accordance with the ripeness of the tomatoes.
Add the saffron threads and stir. Then add the wine and cook for 2-3 minutes until much of the liquid has evaporated. Season with salt and pepper. Add the cream and stir to combine. If needed, add up to a 1/2 cup cooking water to keep a sauce-like consistency.
Drain the pasta and add it to the sauce. Stir to coat spaghetti, allowing the flavors of the sauce to penetrate the pasta.
Divide among four pasta plates, and serve immediately.