1 1/2 lbs. Italian sausage (med. spice, 1/4-inch slices)
2 cloves garlic, minced
1 (28 oz.) can tomatoes
1 (46 oz.) can beef broth
1/2 tsp. basil
1/2 tsp. oregano
2 onions, chopped
1 1/2 c. dry red wine
2 c. water
3 tbsp. parsley, chopped
1 green pepper, chopped
2 med. zucchini, quartered & 1/4-inch thick slices
1 1/2 c. thin mostacolli
Salt
Pepper
1 c. Parmesan cheese

In a stock pot, cook sausage over medium heat until lightly browned, 7 to 10 minutes. Remove sausage. Drain all but 3 tablespoons fat from kettle. Add garlic and onions; saute 2 to 3 minutes or until transparent. Add sausage; cook 2 to 3 minutes. Add tomatoes, wine, broth, water, basil and oregano; simmer, uncovered, for 30 minutes. Skim fat. Add parsley, green pepper, zucchini, pasta. Can add more water. Simmer, covered, for 25 minutes. Serve in bowls; top with Parmesan cheese.