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1
Heat oil in heavy large saucepan over medium heat.
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2
Add carrot, bell pepper, onion and garlic and saut until tender, about 10 minutes.
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3
Add crushed tomatoes with puree, stewed tomatoes with juices, wine, dried red pepper and oregano.
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4
Bring to simmer.
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5
Cook sausage in heavy medium skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes.
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6
Using slotted spoon, transfer sausage to sauce.
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7
Reserve dripping in skillet.
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8
Cover sauce partially and simmer 1 1/2 hours, stirring occasionally.
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9
Add mushrooms and zucchini to skillet with drippings; saut over medium-high heat until tender, about 5 minutes.
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10
Stir into sauce.
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11
Simmer uncovered until sauce is thick, about 20 minutes.
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12
Add sugar and vinegar.
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13
Season with salt, pepper and more dried red pepper, if desired.
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14
(Can be made 1 day ahead.
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15
Cover; chill.
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16
Bring to simmer before using.)
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17
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
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18
Drain.
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19
Transfer pasta to large bowl.
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20
Toss pasta with enough sauce to coat.
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21
Sprinkle with parsley.
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22
Serve, passing Parmesan and remaining sauce separately.
