Bring a large pot of water to a rolling boil and cook your pasta as per directions on packaging. Drain and set aside.

Heat a dutch oven, or large frying pan on the stove, over medium low heat.

Drizzle a table spoon of olive oil into the pan. Remove the casings from the Italian sausages** and add to the hot pan. Brown the sausage meat until cooked through, crumbling it into pieces as your cooking it. Remove the sausage meat from the pan and set aside.

Add the other tablespoon of olive oil to the pan along with the two types of onions and peppers. Sauté until the vegetables start to get tender. Add in the minced garlic and cook for an additional minute before stirring in the basil and oregano.

Pour in the red wine and can of diced tomatoes. Return the cooked sausage to the pot and allow it to simmer for 5-10 minutes, until vegetables are tender and the sauce has thickened slightly.

When the sauce has thickened, add the cooked pasta to the pot and stir well to combine.

Serve immediately with a sprinkle of parmesan cheese.