I hasten to claim that this dish inspired me to create a similar feast back at home, but, gentle reader, you and I both know that "ripped off beyond the telling of it" would be a better description.
Heat some olive oil in a pan and slice open some sausages (three or four). Italian sausages would be ideal, but if they're nowhere to be found simple pork sausages will do just as well. Peel off their skins and gut them viciously, tearing out their innards. A curiously satisfying task.
Break up the meat as you lower it into the oil and go to town with a wooden spoon. You don't want to completely pulverize it, but a variety of textures would be nice. Let it brown and, as it does so, put two tablespoons of fennel seeds and one teaspoon of chili flakes (or more, if you're so inclined) in a mortar and grind away. Again, to beat it to dust is unnecessary, but you do want to break the fennel seeds so they'll release more flavour.
Add this mixture to the meat as well as some salt and pepper and allow the spices to fry a little, becoming ever more aromatic, before tipping in two cans of cubed tomatoes. Let this come to a rollicking bubble and cook for about ten minutes during which time you can cook the accompanying pasta (penne will do). The more idyllic scenario would be to leisurely make this sauce in the afternoon and leave it to sit until dinnertime whilst you lounge and bask in the sheer idyllic-ness of it all. The more likely scenario is that you're tired after a long day's work, slightly sweaty and gross from the commute home and irritated by the fact that you still have to clean the litter box. Whatever the situation may be, this dish will be a soothing balm but, as the best balms are, with a roundhouse kick to the taste buds.
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