Remove the casing to the sausage and crumble.

Wash sage and rosemary and chop finely with the crescent.

Chop the onion, crush the garlic and fry in a pan with oil.

Combine the sausage and fry over high heat stirring frequently with a wooden spoon until he has browned. Add the chopped and stir.

Deglaze with the wine and let it evaporate, then turn off the heat and remove the garlic.

Peel the potatoes and cut into cubes of one centimeter from the side.

Boil water in a large pot, add salt and put the potatoes together with the pasta.

Before the end of cooking the pasta take a ladle of water and put it in the sauce pan; drain the pasta and toss in the pan of sauce over high heat for a few minutes, stirring frequently.

Serve immediately sprinkled with a generous grinding of pepper and Pecorino flakes.