In a large saucepan or Dutch oven cook Italian sausage and onion until sausage is no longer pink and onion is tender. Pour sausage mixture into a colander to drain off fat; rinse meat and drain again. Return sausage mixture to saucepan or Dutch oven and stir in beef broth, undrained tomatoes, thinly sliced carrots, basil, parsley, garlic, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes. Stir in cut zucchini or yellow summer squash and rotini or small shell macaroni. Return to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes more or until macaroni and vegetables are tender. Sprinkle each serving with Parmesan cheese. Makes 4 servings