In a large pot filled with cold water, add the Monachelle and start the flame.
As soon as the water boils, remove the Monachelle and rinse them well in cold water and let them drain.
In another large pot, add the EV olive oil, the garlic, the anchovies and the bay leaves. As soon as the garlic turns golden, remove it.
Add the Monachelle and the wine and let all cook for about 2 mins.
Add the tomato sauce, salt and peperoncino and continue to cook at medium heat until the water from the tomato sauce evaporates.
Shut the flame and let the Monachelle rest for about 4 hours. From time to time turn them over to mix well all the juices.
Before serving, put them back on the flame and warm them up.
Pour in a serving platter and garnish with parsley.