Ricotta and saffron pasta

Steps

1. Bring a large pot of salted water to the boil and cook the spaghettoni until al dente.
2. Reserve some of the pasta cooking water before draining.
3. Place the ricotta in a large bowl, season with salt and pepper, then add the saffron and a ladleful of hot pasta cooking water.
4. Mix everything together until you get a smooth, creamy sauce.
5. Drain the spaghettoni directly into the bowl and toss well to coat in the sauce.
6. If the mixture is too thick, add a little more cooking water as needed.
7. Serve the pasta with a generous helping of sauce, a good grind of black pepper, and a few fresh sage leaves on top.