3 tablespoons olive oil
4 cloves garlic, minced
3 yellow onions, finely chopped
2 green bell peppers, cut into 1/4" dice
1 pound spicy Italian sausage
1 cup dry red wine
1 28 oz. can canned tomatoes, chopped or crushed, undrained
2 tablespoons double-concentrate tomato paste
1 1/2 tablespoons dried oregano
1 tablespoon dried basil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon salt

In a large skillet, heat the oil over moderate heat.
Add the garlic, onions, and green peppers;
saute until tender, 3 to 5 minutes.

Crumble in the sausage, raise the heat
slightly, and saute until the sausage begins
to brown, about 10 minutes.

Carefully pour off most of the fat.
Add the wine. Deglaze pan with wine.

Add the tomatoes. Stir in remaining
ingredients. Gently cook until thick,
15 to 20 minutes. Serve over cooked pasta.