Mondare la catalogna eliminando le foglie più esterne e coriacee e la parte terminale del gambo, sbollentarla in acqua salata per 2 minuti, quindi lavorarla con un frullatore a immersione insieme a un mestolo di acqua di cottura, un filo di olio extravergine di oliva, la patata schiacciata e lo scalogno precedentemente stufato con un filo di olio extravergine di oliva, sino ad ottenere una crema liscia e vellutata. Se si desiderasse una crema molto fine basterà passarla con un colino a maglia sottile.
In un padellino antiaderente sciogliere il formaggio erborinato con la panna a fuoco molto dolce, quindi aggiungere lo zafferano. Mescolare il tutto e cuocere per almeno 15 minuti, sino a quando si sarà ottenuta una salsa cremosa.
In una padella antiaderente soffriggere dolcemente lo spicchio d'aglio e il peperoncino.
Cuocere la pasta in acqua salata, scolarla e passarla in padella con il soffritto al peperoncino, unire la salsa di zafferano e formaggio erborinato e mantecare.
Servire gli spaghetti su una base di crema di catalogna e gustare.
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