Cook the rigatoni in a large pot of generously salted water according to packet instructions.

Meanwhile, add the olive oil to a large saute pan over a medium heat, followed by the sausage meat, breaking it up into small pieces using the back of a spoon. Cook the sausage until it’s nicely coloured and starting to get a little crispy – around 7 minutes.

Add the Marsala wine to deglaze the pan, making sure to scrape up any crispy bits of sausage.

After a minute or two, pour in the cream, followed by the saffron and water it’s been soaking in.

Stir through the drained porcini mushrooms and let the sauce simmer away over a very low heat until your pasta is suitably al dente.

Transfer the cooked pasta directly to the sauce along with some of the pasta water, 1 tablespoon of butter and the grated Parmigiano.

Toss well, adding pasta water as needed to loosen the sauce – season to taste.

Divide between bowls and serve with extra grated Parmigiano.