|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Mild italian sausages/8 oz. each mild and hot italian sausages||1 Pound, casings removed|
|Green bell pepper||1 Medium, seeded and chopped|
|Dry red wine||1 1⁄2 Cup (24 tbs) (such as Chianti)|
|Canned pear shaped tomatoes||28 Ounce (1 large can)|
|Beef broth||5 Cup (80 tbs)|
|Dry oregano||1 Tablespoon|
|Zucchini||2 Medium, cut into 1/4-inch-thick slices|
|Bow tie pasta||4 Ounce (dry, 2 cups)|
|Chopped italian parsley||1⁄2 Cup (8 tbs)|
Heat oil in a 5- to 6-quart pan over medium-high heat.
Add onion and garlic and cook, stirring often, until onion is limp (about 10 minutes).
Crumble sausages into pan and stir well with a fork to break up.
Add bell pepper.
Continue to cook, stirring occasionally, until meat is well browned and pepper is soft (about 10 minutes).
Drain off fat.Add wine to pan, stirring to release browned bits.
Cut up tomatoes; add tomatoes and their liquid, broth, oregano, and zucchini to pan.
Bring to a boil over high heat.
Add pasta, reduce heat, and simmer, uncovered, until pasta is just tender to bite (about 15 minutes).
Ladle soup into bowls and sprinkle generously with parsley.