Pour boiling water tomatoes. Let stand for 5 minutes. Drain, reserving liquid. Snip tomatoes. Cook pasta in a large pot according to package directions, except add broccoli the last 3 minutes of cooking, drain and return to pot. Cover and set aside. Meanwhile, in a large skillet cook fennel, sweet pepper, onion, and garlic in hot olive oil about 5 minutes or just till tender. Add snipped tomatoes, reserved liquid, tomato paste, sugar, bouillon granules and red pepper. Add fennel mixture to pasta mixture. Bring to boiling, reduce heat. Simmer, uncovered for 2 to 3 minutes or till slightly thickened. (If too dry, stir in a little hot water). Stir in parsley. To serve, top with Parmesan cheese. If desired, garnish with fennel leaves. Makes 4 servings.