1 1/2 lb. hot or sweet Italian sausage
1 medium onion, chopped
1 medium green pepper, cut into strips
1 garlic clove, minced
1 (28 oz.) can tomatoes, chopped (liquid reserved)
2 to 2 1/2 c. uncooked bow tie pasta
6 c. water
1 tbsp. sugar
1 tbsp. Worcestershire sauce
2 chicken bouillon cubes
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. salt

Remove casings from the sausages and cut into 1-inch pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage and drain all but 2 tablespoons of the drippings. Sauté onion, pepper and garlic until tender. Add sausage and all remaining ingredients. Simmer, uncovered, stirring occasionally, until pasta is tender, about 15 to 20 minutes.

Yield: 3 quarts.