Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the sausages and cook them, turning as they brown, until they are cooked through, 8 to 10 minutes. Remove the sausages to a plate.
Return the pan to the heat and add the remaining 2 tablespoons oil. Add the peppers and the onions, season with salt and pepper and cook, stirring occasionally, for about 5 minutes until the vegetables are slightly tender. Add the garlic, oregano, basil, and cook for one minute until you can smell the garlic. Add the wine and cook, stirring occasionally, until the wine has reduced by half. Stir in the tomato paste, tomatoes and red pepper flakes and bring to a simmer.
Slice the sausages about ½-inch thick and add them to the pan. Simmer, uncovered for 15 minutes or so until the sauce has thickened.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve ¾ cup of the pasta cooking water, drain the pasta and return it to the pot. Stir ½ to ¾ cup of the cooking wter into the sauce, depending on how thick you like your sauce. Pour the sauce over the pasta and toss to combine. Transfer to a large shallow serving bowl, and sprinkle with the ¼ cup Parmesan. Serve hot, with the rest of the Parmesan passed on the side.
Notes
You can use hot sausage, or sweet sausages or a combination. You can use turkey sausages, pork sausages, even chicken sausages. Buy the uncooked sausages, not the pre-cooked ones. The browning of the sausages seasons the pan, and provides a base level of flavor that you will build upon when you saute the peppers and onions.