Step 1

Place the saffron threads in a cup of warm (not boiling) water and soak for 30 minutes.

Step 2

Heat half of the olive oil in a deep frying pan over a medium-low heat, then add the onion and saute until well softened (around 10 minutes).

Step 3

Next, crumble your sausage meat into the pan and add the sun-dried tomatoes, chilli and thyme. Turn the heat up to medium-high and fry, stirring frequently, for 4 minutes.

Step 4

Whilst everything is frying, put your stock into a small saucepan and heat until simmering.

Step 5

Add the fregula to the sausage pan and stir for 1 minute, then pour in the saffron water.

Step 6

Once the pasta has absorbed the saffron water, start adding your simmering stock to the fregula pan, one ladle at a time.

Step 7

Cook as you would a risotto, stirring constantly and allowing each ladle to absorb completely before adding the next. This should take about 12 minutes.

Step 8

To serve, add the pecorino and remaining olive oil to the pan, then give everything a good stir.