Bring a large pot of water to boil with a dash of salt
While the water comes to a boil, heat olive oil and butter in a large sauce pan.
Once butter is melted, add garlic and onion and sauté until onions are clear. Stir frequently to ensure onions don't brown.
Add Italian sausage to butter mixture and cook until lightly browned on both sides, approximately 3 minutes each side. You want to be careful not to overcook the sausage.
Carefully remove sausage and set aside, leaving onion and garlic in the pan.
Add bell pepper and fennel seeds to the pan. Sauté 2-3 minutes, stirring frequently.
Once water has come to a boil, add pasta and cook for half of the recommended time. Drain pasta when it's done, but don't rinse it. Add partially cooked pasta to the pan.
Add crushed tomatoes.
Mix No Beef Bullion to the water and add to the pan, mixing throughly.
Add chile flakes, sugar and pepper. Give it a taste and add additional salt if needed.
Stir mixture together and let it cook for about 5 minutes. It will look really watery. Stir occasionally to ensure it's all incorporated.
Add 2/3 of the chopped parley and cooked sausage back to the pan. Stir to incorporate.
Cook an additional 2-5 minutes, until pasta is done and most of the liquid has been absorbed. If pasta not quite done, you can always add a little more broth.
Serve warm and garnish with remaining parsley.