Heat oil in a frying pan. Fry meat in batches for about two minutes, season, remove, set aside.
Reduce temperature, dab up remaining drippings with kitchen roll.
Add soup, bring to boil, reduce temperature. Add tomatoes, simmer on low heat for about five minutes. Add cream and saffron, bring to boil while stirring, reduce temperature. Add meat set aside repeatedly, mix, simmer at low temperature for about five min in the sauce, mix in parsley, season.
In the meantime, make pasta al dente, drain.
Serve: mix the hot pasta exactly with the sauce, arrange in a bowl, sprinkle with cheese.
Tip: mix pasta, meat and sauce, place in a greased, wide ovenproof dish, sprinkle with cheese. Gratinate: Fifteen min in the middle of the oven heated to 220 °C.
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