Preheat the oven to 375°F.

Remove the sausages from the casings and form them into hazelnut-sized balls.

Sauté the garlic clove and a small bunch of basil, thyme, and marjoram in a pan with a drizzle of oil. Add the tomatoes, season with a pinch of salt, and cook for 10 minutes.

Blanch the fava beans by bringing a pot of water to a boil. Add salt and the fava beans, cooking them for 2 minutes. Remove with a slotted spoon and rinse with cold water. Peel off the skin.

Boil the eggs in a saucepan for 10 minutes, then peel and chop them.

Remove the herbs and the garlic from the tomato sauce and strain to obtain a smooth sauce.

Cook the anellini pasta in salted boiling water until al dente.

Grease 4 molds (5" diameter) with oil and sprinkle with bread crumbs. Distribute the pasta among them, covering the bottom and sides.

Place the sausage meatballs in the center with the Caciocavallo cheese, fava beans, and chopped eggs. Lastly, top with more pasta.

Bake for 30 minutes. Remove from the oven and let stand for 2-3 minutes before removing from the molds.

Turn molds upside down to remove the timbales and serve with fresh sprouts or sprigs of wild fennel to taste.