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1
In a skillet over medium heat, combine the olive oil, fennel seeds, and chili flakes and cook until the fennel seeds start to snap and pop.
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2
The onion, half of it finely diced and the other half frenched, should be added to the skillet at this point and sauteed until translucent. (OPTIONAL: If you were to add any green bell pepper, it should be when the onion goes in, and it should be diced.) Add the minced garlic and continue for 1-2 minutes until the garlic starts to lightly brown on the edges.
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3
Add the spicy Italian sausage in small bits about the size of half a walnut and saute until brown.
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4
Add the diced roasted red pepper, tomato, marjoram, and basil. Toss with the rest of the ingredients and season with the salt and black pepper.
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5
Stir in the tomato paste and cook it for 2-5 minutes, until it coats everything and smells sweet; perhaps a bit smokey. Be careful, however, not to burn the tomato paste.
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6
Pour in the chicken broth and stir to dissolve the tomato paste. Taste and re-season with salt and pepper. Simmer uncovered until the liquid thickens.
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7
Add the cooked egg noodles and toss the sauce throughout.
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8
Serve family style on a platter with the parmesan cheese sprinkled over the top.
