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1
Heat the olive oil in a medium enameled cast-iron casserole.
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2
Prick the sausages several times with a fork and brown them in the casserole over moderately high heat.
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3
Transfer the sausages to a plate and set aside.
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4
Add the pancetta to the casserole and cook until most of the fat has been rendered, 3 to 4 minutes.
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5
Add the onion and carrot and cook until lightly browned, about 5 minutes.
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6
Add the garlic, cinnamon, cloves and bay leaf and cook until the garlic is beginning to color.
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7
Add the wine and simmer until almost evaporated, about 5 minutes.
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8
Return the sausages to the casserole.
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9
Add the broth and tomatoes and bring to a boil; the liquid should almost cover the sausages.
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10
Reduce the heat to low and simmer the sausages, turning them several times, until they are tender, about 35 minutes.
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11
Remove the sausages, cover with foil and set aside for later use.
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12
Skim the sauce; if it seems very brothy, boil it down for about 5 minutes.
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13
Discard the cinnamon stick and bay leaf.
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14
Add the parsley and rosemary and season with salt and pepper.
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15
In a large pot of boiling salted water, cook the pasta just until al dente.
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16
Drain well and transfer to a serving bowl.
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17
Add 1/2 cup of the grated cheese and toss briefly.
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18
Add the sauce and toss again.
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19
Pass the remaining cheese at the table.
