1 lb. Italian sausage
1 lg. onion
1 green bell pepper
1 can (28 oz.) Italian-style plum tomatoes
1 lb. fresh green beans
1/3 c. water (if needed)
2 to 3 tbsp. tomato paste
16 oz. fettuccine

Cut sausage into 1/2 inch pieces. Peel onion and slice into rings. Place sausage and onion in large skillet; cook over medium heat until sausage is brown and onions are transparent. Drain off fat and discard. Cut bell pepper into strips and add to pan. Cut up plum tomatoes and reserve liquid. Add tomatoes to pan with about half the liquid.

Cook, uncovered over medium heat about 5 minutes. Clean green beans and cut into 2 inch lengths. Add beans to pan and stir. Add remaining tomato liquid. Cook and cover over low to medium heat, about 15 minutes or until beans are tender but firm. (If more liquid is needed, add 1/2 cup water. If thicker sauce is desired, add tomato paste.)

While sauce is cooking; cook pasta. Drain. Place pasta in a large bowl and top with sauce. Serve at once.