In a large pot, bring salted water to a boil. Add your choice of wide pasta and cook until just al dente, typically about 8–10 minutes. Reserve ½ cup of pasta water before draining and set pasta aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 10–12 ounces of Italian sausage and sauté until browned, about 5–7 minutes.

Add one thinly sliced small onion and two diced bell peppers to the skillet. Sauté for about 5–7 minutes until softened.

Stir in three minced garlic cloves, along with ½ teaspoon of dried oregano and ½ teaspoon of chili flakes, cooking for an additional 30–60 seconds.

Pour in ½ cup of dry red wine and allow it to simmer for 2–3 minutes.

Stir in one 14-ounce can of crushed tomatoes and 1 tablespoon of tomato paste, mixing well, then simmer for 10–15 minutes.

Add the cooked pasta to the skillet, tossing everything together gently, using reserved pasta water if the sauce is too thick.

Remove from heat and stir in ¼ cup of grated Parmesan cheese. Serve warm, garnished with fresh basil leaves.