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In a large pot over medium heat, add apples and water. Allow to simmer until apples are tender and cider is fragrant, about 1 hour. Strain mixture through a fine-mesh sieve or cheesecloth; discard apples and set aside to cool.
To a skillet over medium-high heat, add sausage links and brown. Drain the fat and set the cooked sausages aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion and bell pepper and cook, stirring often, until they are soft and the onion is translucent, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add tomatoes and apple cider, cook until smooth. Add basil, oregano, pepper, and parsley.
Slice sausages into large chunks and add to the pot. Reduce heat to low and simmer, stirring occasionally, for 4 to 6 hours.
Serve over cooked pasta of your choice.