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Take the sausage meat out of the skin and add to a sauce pan with a drizzle of oil on medium heat. Break up the sausage into little pieces and cook until browned.
Cook the pasta in boiling salted water until al dente.
Add a ladle of pasta water to the sauce pan and add the Gorgonzola and mix well. Once the Gorgonzola has melted add the saffron and combine. Season with salt and pepper. Simmer for around 10 minutes.
Add the pasta to the sauce and mix well.
Finish with Parmigiano Reggiano.