Step 1

If using saffron threads put them in a little hot water to soak. Remove the skin from the sausage and cut the meat into chunks. Brown the sausage meat in a drizzle of extra virgin olive oil in a deep frying pan or skillet

Step 2

Put a large pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Step 3

When the luganega (sausage) is well browned, add the Marsala. Let the alcohol evaporate and then add cream and season with salt and pepper. Continue cooking on a medium heat for about 10 minutes.

Step 4

Add the water and saffron to the sauce. Stir and mix well. Raise the heat to thicken the sauce.

Step 5

Cook the pasta al dente according to the instructions on the packet. When the pasta is ready save a cup of the cooking water and drain it. Add the pasta to the pan along with the grated cheese. Mix everything together well. If the sauce seems dry add some of the pasta cooking water. Serve immediately