Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  sweet Italian sausage
  1         tablespoon  fennel seeds
  2             cloves  garlic -- minced
  1              large  onion -- chopped
  28            ounces  whole plum tomatoes -- canned
  42            ounces  beef broth -- or part chicken
  1 1/2           cups  dry red wine
  1           teaspoon  salt
  1           teaspoon  basil
     1/2         pound  fresh mushrooms -- thickly sliced
  1             medium  red pepper -- chopped
  1                jar  roasted peppers
  2             medium  zucchini -- chopped
  1                cup  uncooked pasta
                        grated parmesan cheese -- for garnish

Preparation:

Slice sausage. In a large stockpot, brown sausage and fennel in a small amount of olive oil. With a slotted spoon, remove sausage and set aside. To stockpot, add garlic and onion. Saute 2 to 3 minutes. Add tomatoes and their juice, breaking up tomatoes. Add broth, wine, herbs, vegetables and sausage. Simmer 1 hour (I only simmered about 1/2 hour until zucchini was almost tender. Add pasta to pot and continue cooking for 8 minutes. Serve in bowls and shake on parmesan cheese to taste.

Nutritional Information:

929 Calories (kcal); 6g Total Fat; (6% calories from fat); 72g Protein; 106g Carbohydrate; 0mg Cholesterol; 8650mg Sodium