pasta with swiss chard and red peppers

from america's test kitchen

¾ pound capellini, broken into 3-inch pieces
2 tablespoons extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
1 cup dry white wine
½ teaspoon saffron threads, crumbled
1½ cups heavy cream
2 cups water
1 bunch Swiss chard, stemmed, leaves chopped
Salt and pepper
1 cup drained jarred roasted red peppers, sliced thin
 
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Arrange pasta in an even layer on rimmed baking sheet. Bake pasta until golden brown, 8 to 9 minutes, stirring once or twice during baking.
2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine and saffron and cook until liquid has evaporated, about 3 minutes.
3. Add cream, water, Swiss chard, and ½ teaspoon salt and cook until greens begin to wilt, about 3 minutes. Add pasta and simmer over medium heat, stirring often, until pasta is tender and sauce is thick and creamy, about 6 minutes. Stir in red peppers and season with salt and pepper to taste. Serve.