Bring a pot of water for pasta to a boil.
Heat a deep skillet over medium to medium-high heat, add EVOO, 2 turns of the pan, add sausages and brown and crumble. If there is more than 1/3 cup or so of drippings drain some fat. Add fennel, onions, carrot and celery to pan and season with salt, rosemary and garlic, lower heat and cook, stirring occasionally, for 20 to 30 minutes to soften and caramelize vegetables. Add pastes, stir, add vermouth or wine and let it absorb, add cherry tomatoes and passata or sauce and parsley, then simmer 20 to 30 minutes more.
Cook pasta 1 minute less than package directions for al dente, reserve 1 cup of cooking water and drain, toss with sauce and finely grated cheese, using water to loosen pasta and sauce as necessary. Pass more cheese at the table.