It's a tiny amount. Like a scant 1/4 tsp. If you can taste it you added too much. It boosts the depth of flavor. Kinda like if there was a MSG that worked only on savory tomato sauces.

I would have gone for fennel seeds, but I can picture star anise also working.

The cause of, and solution to, life's problems!

No layers. No soft or liquid cheese. No baking.

If you finish the pasta in the sauce the fat isn't as much of an issue, and fat is flavor.

Sausage allows me to season to the desired taste for the day. It is typically cheaper than whole tissue protein unless you are using chicken as the protein. And while bone in chicken cooked in the sauce was a frequent childhood meal it's just not simple I've done much as an adult. In fact I think I've only done it once. Posted it here when I did.