Simmer 2 pounds Italian sausage in heavy pot with small amounts of water until sausage shrinks (about 1 hour). Remove and drain water and fat. Cut sausage into 1 inch chunks.

Add: 1 (28 oz.) can plum tomatoes with liquid 1 lg. onion, cut up 1 c. chopped celery 1 green pepper, chunked 5 garlic cloves, crushed, minced, or similarly mutilated 2 c. shredded cabbage 20 or so Brussels sprouts 3 potatoes, cubed 3 carrots, chunked 1/2 lb. mushrooms, whole or quartered 1 c. red wine 2 whole cloves 1 tbsp. basil 3 tbsp. fresh parsley 2 tbsp. brown sugar 3 tbsp. Worcestershire sauce 10 to 12 drops Tabasco sauce 2 bay leaves

Simmer for 2 hours. One-half hour before serving, add: 1 c. uncooked specialty pasta

Serve, topped with Parmesan cheese. Any or all ingredients are optional. However, be aware that if you omit all ingredients, the soup will have a tendency to be quite thin and not as hearty as intended.