In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
Add onion, carrot, celery and red pepper; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomatoes, beer, mushrooms, olives, capers and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened, stirring occasionally. Remove bay leaves.
Cook fettuccine according to package directions; drain. Serve with sausage mixture.
1 cup fettuccine with 3/4 cup meat sauce: 469 calories, 19g fat (6g saturated fat), 41mg cholesterol, 813mg sodium, 56g carbohydrate (11g sugars, 6g fiber), 19g protein.