This, as an Italian I often cook rigatoni with zafferano and sausage, which is a variation on the popular saffron risotto from the north. The way I cook it, fo

This, as an Italian I often cook rigatoni with zafferano and sausage, which is a variation on the popular saffron risotto from the north. The way I cook it, for two people, is to put a very small amount (I guess it's around 0.1 grams or so, not much more) in a small espresso cup with a small amount of very hot water. The saffron quickly dissolves in it, and you can then throw the water with saffron in the pasta, add some grated cheese (generally parmigiano or grana) and the sausages pieces and it's delicious. The saffron makes a lot of difference.