Place sausages in saucepan and cover with water. Bring to a boil and cook for 10 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 10 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. From The Gazette, 92/01/08.