Sardinian Spaghetti

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces
• 2 28-ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved
• 2 cloves garlic, sliced
• 2 bay leaves
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon saffron threads
• 1/4 cup chopped fresh parsley
• 1 1/2 cups fresh basil leaves, torn
• Kosher salt
• 3/4 pound spaghetti
• 1 cup shredded pecorino cheese

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