Begin by cooking your pasta in a large pot of salted boiling water until it’s just al dente. Reserve a cup of pasta water for later and drain the rest.

While the pasta boils, heat olive oil in a large skillet. Add the sausage and break it up with a wooden spoon as it cooks. Once browned, remove it from the skillet and set it aside.

Toss diced bell peppers and onions into the skillet with a pinch of salt. Cook until softened, then stir in chopped garlic and crushed red pepper flakes for an extra depth of flavor.

Create a rich tomato base by stirring in tomato paste, allowing it to caramelize slightly. Deglaze the skillet with white wine, scraping up those flavorful browned bits. Finish the sauce with crushed tomatoes and a generous helping of Parmesan cheese.

Return the browned sausage to the skillet and toss in your drained pasta. Add a bit of reserved pasta water to make the sauce silky and cohesive. Cook for 1-2 minutes as the flavors meld together.

Plate your pasta, garnish with freshly grated Parmesan, chopped basil, or parsley, and enjoy every bite of your delicious creation.