2 lbs. sweet Italian sausage
3 tbsp. olive oil
1 c. finely chopped onions
3 sweet red peppers, cut into med. julienne
1 c. dry red wine
1 (2 lb. 3 oz.) can Italian plum tomatoes with liquid
1 c. water
1 tbsp. dried oregano
1 tsp. dried thyme
Salt and freshly ground black pepper to taste
Dried red pepper flakes to taste
1 tsp. fennel seeds
1/2 c. Italian parsley, chopped
6 or more garlic cloves, minced
1-2 lbs. linguine or other pasta

Prick sausage with fork and simmer uncovered in 1/2 inch of water until water is absorbed, about 20 minutes. Let sausage brown in its own fat about 10 minutes. Remove sausage and drain on paper towel. Drain fat from pan but do not wash.

Over low heat, cook onions, covered, in the olive oil until tender, about 25 minutes. Add peppers, raise heat and cook uncovered for 5 minutes. Add wine, water, tomatoes, oregano, thyme, and season with salt and peppers to taste. Simmer 30 minutes, partially covered.

Slice sausage into 1/2-inch rounds. Add with the fennel seeds to sauce and simmer uncovered 20 minutes. Add parsley and garlic and simmer 5 more minutes. Makes about 2 quarts, enough for 1 pound of pasta if you want it very meaty or 2 pounds of pasta if you want it light. Serves 4 or 8.