2 lbs. sweet Italian sausage
3 tbsp. olive oil
1 c. chopped yellow onions
3 sweet red peppers, stems, ribs, and seeds removed, with julienne strips
1 c. dry red wine
1 (2 lbs. 3 oz.) can Italian plum tomatoes
1 c. water
1 tbsp. dried oregano
1 tsp. dried thyme
Salt and fresh ground pepper to taste
Dried red pepper flakes
1 tsp. fennel seeds
1/2 c. chopped Italian parsley
6 garlic cloves, peeled and chopped
4 oz. Texas goat cheese

Cook sausage; prick links with a fork. Put in a pot with 1/2 inch of water. Simmer, uncovered, for about 20 minutes. Once pot boils dry, then let fry in their own fat until browned, turning occasionally. Remove from pot and drain on paper towels. Drain remaining fat out of pot (do not wash); add olive oil and onions. Simmer, covered, on low until tender. Add the peppers; raise the heat and cook, uncovered, for 5 minutes, stirring often. Add the wine, tomatoes, water, oregano, and thyme; season to taste with salt, black pepper, and red pepper flakes. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.

Meanwhile, slice the sausage lengths into 1/2 inch rounds. After sauce has simmered for 30 minutes; add sausages and fennel seeds. Simmer, uncovered, for another 20 minutes. Add parsley and chopped garlic; simmer another 5 minutes. Serve over fresh, cooked pasta. Crumble goat cheese on top.