Amount
Ingredient
Preparation



1/2
pound
italian sausage





1
large
onion

chopped



1/4
teaspoon
fennel seeds





1
can
chickpeas

drained 19 oz



3
each
zucchini

chunks



1
x
salt





1
tablespoon
olive oil





1
teaspoon
basil

dried



1
each
bay leaf





1
cup
pasta

small shell



1
each
parsley

fresh chopped



1
x
black pepper

freshly ground, to taste

 Place sausages in saucepan and cover with water.

Bring to a boil and cook for 1 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 1 - 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.