1 cup vegetable stock
1 large pinch saffron
2 tablespoons olive oil
1 onion, 1/3 thinly sliced, remaining finely chopped
4 Italian pork sausages, casing removed
2 sprigs fresh rosemary
1 handful fresh sage leaves
1/2 cup dry white wine
1 pound cavatappi pasta
Freshly grated Parmesan
Extra-virgin olive oil
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