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In a small pan or pot, warm stock and saffron, then remove from heat and let stand.
Heat a large pot of water to boil for the pasta.
In a deep skillet or saucepot over medium-high heat, warm EVOO, 3 turns of the pan, add onion, season with salt and pepper, and cook to soften 10 to 12 minutes. Add garlic and ham and cook 2 to 3 minutes more. Add wine, saffron stock and tomatoes, then cover the pan and cook 20 minutes to soften tomatoes. Wilt in basil.
Salt the pasta water and cook pasta 1 to 2 minutes less than directions. Add about ½ mug of starchy pasta water to sauce, then drain pasta and toss with sauce and some grated cheese. Adjust seasoning and serve in shallow bowls.