While the pasta is working, in a large, deep skillet with a tight-fitting lid, heat the EVOO, 2 turns of the pan, over medium-high heat. Crumble in the sausage and cook until browned, about 5 minutes. Add the celery, onion, garlic, fennel seeds and bay leaf and cook until softened, about 5 minutes. Add the tomatoes, cover, increase the heat to high and cook until they burst, about 5 minutes.