1 1/2 lb. Italian sausage links
Water
3 med. green peppers, cut in 1/4 inch strips
2 med. onions, chopped
1 sm. garlic clove, minced
1 (28 oz.) can tomatoes
3 c. bow tie macaroni or spirals
2 chicken bouillon cubes
1 tbsp. sugar
1 tbsp. Worcestershire sauce

About 1 1/2 hours before serving in 5 quart Dutch oven or saucepan, over medium heat, heat sausages and 1/4 cup water to a boil. Cover, simmer 5 minutes. Remove cover and continue cooking, turning frequently until water evaporates and sausages are well browned, about 20 minutes. Remove from pan and drain. Cut into 1/4 inch pieces. In drippings in pan, cook green pepper, onion, and garlic until tender. Return sausages; add tomatoes and their liquid, macaroni, sugar, bouillon and Worcestershire and 6 cups water. Over high heat, bring to a boil. Reduce heat to low, cover and simmer 25 minutes until macaroni is tender. Serves 8 to 12.