In a large pot, bring water to the boil. when it starts to boil, add the pasta with enough salt and oil (preferably salad oil). cook according to package directions until al-dente.

While the pasta is cooking, heat the olive oil in a medium sized non-stick dish (you can use a ceramic cooking pot too, if you have one)

Add the chopped garlic and onion. cook till they turn translucent, over medium heat.

Add the sausage pieces and cook till half done (time depends on the type of sausage you use)

Add the mushrooms and chicken bouillon, mix well.

Add the tinned tomatoes. break them up roughly in the dish with a spoon if you want it to be rustic and chunky, or you could puree it in a food processor before adding it. stir it around for around 3 minutes.

Add the black olives, parsley, oregano and basil. stir, check for seasoning and reduce the heat to a simmer. (you can add salt or pepper at this stage if you so desire)

When the pasta is done, drain it and immediately add it to the sauce (before it dries).

Mix well, and serve immediately in individual serving plates, topped with grated parmesan cheese.