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

In a 5 quart Dutch oven, over medium heat, heat sausages and 1/4 cup water to boiling. Cover and simmer 5 minutes. Remove cover, continue cooking, turning sausages frequently until water evaporates and sausages are well browned (20 minutes). Remove sausages to paper towels to drain. Cut into 1/4 inch thick slices.

In drippings in Dutch oven, over medium heat, cook green peppers, onions and garlic until tender, stirring occasionally. Return sausages to Dutch oven, add tomatoes with liquid, macaroni, sugar, Worcestershire, bouillon and 6 cups water. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 25 minutes until macaroni is tender, stirring occasionally. Skim fat from soup.