Rigatoni Saffron And Sausage With Rosemary Scent

Boil the Rigatoni in plenty of boiling salted water.

In the meantime, remove the skin from the sausage and cut it with a knife. Sauté it in a pan over medium heat until it is well browned.

Separately, in a cup with hot water, dip the saffron pistils which in a few minutes will release all their flavor and color.

Drain the pasta directly into the pan with the sausage, add the saffron, rosemary (very little) and sauté for another 2 minutes.

With the flame off, add the grated Parmesan cheese and serve