1 to 1 1/2 lb. Italian sausage (remove casing if present)
3 medium (or 2 large) reed, green, yellow peppers, chopped (about 2 1/4 c.)
1 medium onion, chopped (1/2 c.)
1 clove garlic, minced
6 c. water
2 (14 1/2 oz.) cans Italian style stewed tomatoes
1 (14 oz.) can chicken broth
1 Tbsp. sugar
1 Tbsp. snipped fresh basil or 1 Tbsp. dried and crushed
1 Tbsp. snipped fresh oregano or 1 Tbsp. diced
1 Tbsp. Worcestershire sauce
2 1/2 c. dried pasta (gemalle, rotini or bow tie)

In 5-quart or 6-quart Dutch oven cook sausage, sweet pepper, onions and garlic over medium heat until meat is brown and vegetables are tender. Drain off fat and pat meat and vegetables with paper towels to remove excess fat. Add water, undrained tomatoes, broth, sugar, basil, oregano and Worcestershire sauce. Bring to boiling; reduce heat, cover and simmer for 45 minutes. Stir in pasta. Cook uncovered for 10 minutes more or until pasta is just tender. Ladle into bowls. Garnish with herbs if desired.