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| 1/2 x ca. 450 g | Italian Sausage |
| 1 | Onion, large, chopped |
| 1/4 Teelöffel | Fennel Seeds |
| 1 Dose | Chickpeas, drained 19 oz |
| 3 | Zucchini, chunks |
| | salt |
| 1 Esslöffel | olive oil |
| 1 Teelöffel | Basil dired |
| 1 | Bayleaf |
| 1 Tasse | Small Shell Pasta |
| 1 | Parsley fresh, chopped |
| | black pepper freshly ground |
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Place sausages in saucepan and cover with water. Bring to a boil and cook for 10 minutes. Drain and cut into 1/2 inch slices. In a large saucepan, heat oil on high heat and cook sausage slices until browned on all sides. Add onion and garlic; cook until lightly browned, about 2 minutes. Add tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil, cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini. Cover and simmer for 10 - 15 minutes more or until pasta is tender. Sprinkle with parsley and season with salt and pepper to taste. For a meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by James Lor.
Courtesy of Shareware Recipe Clipper 1.1 Courtesy of Shareware Recipe Clipper 1.1
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