Spaghettini in saffron sauce

500 gr. Vermicelli
1 onion
1/4 lb of zucchini flowers
3 fresh sausages
stock
extra virgin olive oil
saffron
1 egg
parsley, salt and pepper
grated sheep's milk cheese
tomato puree

Gently fry the chopped onion, zucchini flowers and parsley in the oil; add the saffron dissolved in the stock with salt and pepper; simmer for 15 minutes. Cook the sausages in a little water, add the puree and some stock if necessary, cook the Vermicelli "al dente" (rare done), mix well with the sieved sauce, plenty of cheese and the egg yolk over a high flame. Decorate with the sausages and their sauce on top.

Serves 4