PENNE WITH WILDBOAR SAUSAGES AND SAFFRON

Chop an half onion and brown it in a frying pan in olive oil, add 4  wildboar sausages. Add 0.1 grams of saffron put in infusion in half glass of warm water or broth. Cook the pasta, drain and add to the mixture  with some pecorino cheese aged for at least six months. Our grandparents did like this and it will be a delight for your taste but only if you use carefully, as them, products of the Val d’Orcia.