1. Remove the skin from the sausages, crush the meat, and cook briefly in a non-stick pan, on all sides. Drain, discard the fat from the pan, and return the sausages to the pan.
2. Add the heavy cream and saffron, mix well, and cook for about 3 minutes, over moderate heat. Add salt and freshly ground pepper.
3. Meanwhile, in a large quantity of boiling salted water, cook the pennes al dente. Drain and transfer to a serving dish. Add the sauce and mix well. Sprinkle with grated cheese and serve hot.