Remove skins from the sausages and discard. Heat oil in a saucepan, add the sausage meat and roughly break with a wooden spoon while browning, taking care not to break down mince too much. Brown well, stirring regularly.
Add garlic and anchovies, cook for a further minute. Stir in wine and cook until evaporated. Add Prodivore d'Italia Sauce, mushrooms, bay leaves and thyme. Bring to the boil. Reduce heat, cover with a lid and simmer for 15 minutes, stirring occasionally.
Meanwhile, cook pasta following packet directions. Drain pasta and stir into sauce. Serve immediately with parmesan and garnish with thyme sprigs.
Pasta sauce can be made ahead of time and frozen for up to 2 weeks, before required.