2 1/2 cups chicken stock
Generous pinch saffron threads
Kosher salt
1 head cauliflower, cored
1 tablespoon EVOO
1 pound bulk Italian sweet sausage
3 to 4 cloves garlic, finely chopped
1 yellow onion, finely chopped
1/2 cup dry white wine
1 bay leaf
1 thin cinnamon stick (2 to 3 inches long)
One 28-to-32 ounce can whole San Marzano tomatoes (look for the DOP label)
Freshly ground pepper
1 pound penne rigate
1 cup heavy cream
8 ounces mild provolone, caciocavallo or young Asiago cheese, shredded
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated pecorino
Chopped fresh flat-leaf parsley, for serving