Let the water boil in a large pot, add salt and gramigna pasta. Let it boil for about 15 minutes until it is ready “al dente”.
In the meanwhile, put a spoon of butter inside a large saucepan, add the fresh sausage and brown it at medium flame, mincing it by a fork to get it into very small pieces.
When it starts to get some brown colour, add half glass of dry white wine and simmer it for some minutes at moderate flame.
In a little pot warm the cream, add the saffron stamens until the cream gets yellow.
Add saffron cream sauce to the sausage, mix it and add drained pasta into the saucepan.
Mix everything together and let it cook it for a couple of minutes at naked flame.
Set it in a dish with ground pepper and chips of parmesan cheese.