2Tablespoonsfresh parsleychopped, plus some for garnish
3whole garlic clovesminced
Large shell pastacooked al-la-dente
In a deep pan brown sausage thoroughly, remove from pan and drain well. In same pan saute onions, green peppers and garlic in olive oil until soft. Add sausage and red wine and bring to a boil. Add remaining ingredients and simmer uncovered for at least one hour.
About 15 minutes before soup is done, cook the pasta according to package instructions, drain and keep warm. In a soup bowl spoon a few pasta shells, pour a generous helping of soup over top. Sprinkle with grated Parmesan cheese and some parsley for garnish.
For leftovers, store the pasta and soup in separate containers. If you don't, the pasta will absorb a lot of the broth.