In a large pot, bring water to a boil for the pasta.
In a second pot, add bacon, sausage, and onions. Cook 10 minutes until the meats are browned and the onions are translucent. Drain off fat if more than 2 tablespoons remains.
Add garlic, sage, oregano, and fennel. Cook for 2 minutes.
Add tomatoes and simmer for about 20 minutes. The tomatoes should should break down.
Add cream to the tomato sauce and stir to combine.
As the tomato sauce cooks, boil pasta until just done. Reserve 1/2 cup of the cooking water and then drain.
Add pasta and to the sauce. Toss until coated.
Add more pasta cooking water a quarter cup at a time if the pasta seems dry. Some canned tomatoes don’t have much liquid, and even if they do you can cook off the water if the sauce simmers for a while.
Season with salt pepper to suit your taste.
Transfer pasta to a serving bowl and sprinkle with Parmesan cheese.