"This is a great quick evening-meal kind of dish," says Issac
1 tbspolive oil4 (125gm each) Italian-style pork and fennel sausages, skins removed, broken into chunks1onion, finely chopped1carrot, finely chopped1celery stalk, finely chopped1large garlic clove, finely chopped100 mlred wine (white wine works as well)400 gmcanned chopped tomatoes150 mlchicken stock1fresh bay leaf440 gmgnocchetti Sardi (see note)4anchovy fillets, coarsely chopped½ cup (loosely packed)mint, slicedRicotta salata (optional), finely grated to serve
Heat a deep frying pan over medium-high heat, add the oil and fry the sausage meat, letting it colour at first without stirring. Once all the meat is coloured (10-12 minutes), reduce the heat and add the onion, carrot, celery, garlic and a pinch of salt. Cover with a lid and cook, checking often, until vegetables are softened (5-6 minutes). Remove lid, increase heat a little, add the wine and stir until it’s evaporated (5 minutes). Add tomatoes, stock and bay leaf (just add water and a bit of a stock cube if you don't have chicken stock around, or even just water). Simmer until sauce comes together and reduces down (25-30 minutes).
When sauce is reduced, get a large saucepan of salted water on the boil and cook your pasta until al dente (9-12 minutes). Drain pasta and add to the sauce along with a small ladleful of cooking liquid (about ¼ cup; the starch in the water helps the sauce cling to the pasta). Remove from heat and add anchovies. Serve immediately topped with mint and ricotta salata.