1In 5 -6 quart pan combine onions garlic and 1 cup broth.Bring to a boil over high heat.boil uncovered, stirring occassionally, until liquid evaporates and onions are tender, about ten minutes. add 3 tbs. water to deglaze.
2let liquid evaporate again, deglaze with 3 tbs water again, do this a total of three times.until rich brown color.
3stir in sausage and 1/2 cup more water. cook until liquid evaporates and meat begins to brown. about 8 minutes on med heat,
4add remaining 4 cups broth. add tomatoes and their liquid. slowly add rest of ingredients, finally adding salt and pepper to taste, as pasta bows become el'dente.