Pasta and Sausage Soup

In 5-quart Dutch oven or saucepan over medium heat, heat sausages and 1/4 cup water to boiling.

Cover; simmer 5 minutes. Remove cover and continue cooking, turning sausages frequently until water evaporates and sausages are well browned, about 20 minutes.

Remove sausages to paper towels to drain.

Cut sausages into 1/4-inch thick slices.

In drippings remaining in Dutch oven over medium heat, cook green peppers, onions and garlic until tender, stirring occasionally.

Return sausages to Dutch oven; add tomatoes with their liquid, macaroni, sugar, Worcestershire, bouillon and 6 cups water.

Over high heat, heat to boiling. Reduce heat to low; cover and simmer 25 minutes until macaroni is very tender, stirring occasionally.

Skim off fat from soup. Makes about 12 cups or 8 main dish servings.