Fill the large pot with water and bring it to a boil on the stovetop.

Salt the boiling water and add the 350 g fusilloni pasta.

Cook the fusilloni pasta until al dente and reserve a little cooking water before draining.

Remove the casing from the 250 g Italian sausage and crumble it into small pieces.

Heat the 15 ml extra virgin olive oil in the nonstick frying pan over medium heat.

Add the crumbled Italian sausage and cook it until golden and crispy.

Add the 2 g saffron to the sausage and stir until evenly distributed.

Cook the saffron sausage mixture for 2 min to release its aroma.

Add the drained fusilloni pasta to the frying pan and toss with the sausage mixture.

Add the 60 g walnuts and 50 g Parmigiano Reggiano to the pasta.

Toss the pasta until the cheese melts and forms a light coating.

Season the pasta with salt and black pepper to taste.

Sprinkle the 8 g fresh parsley over the pasta and toss once more before serving.