Bring a large pot of water to a rolling boil, season with salt.
Heat a large skillet with high sides to a medium-high heat. Drizzle in two teaspoons olive oil. When the oil is hot, add the sausages. Brown on all sides. Remove from the pan and set aside.
Add the remaining two teaspoons olive oil to the pan. Add the peppers, onions and 1/2 teaspoon salt. Stir to combine. Saute the veggies for 3-4 minutes until they start to soften.
Let the sausage rest for a few minutes while the veggies cook and then slice the sausages into 1-2 inch pieces (the size is a personal preference). Push the veggies to the side and add the sausage back to the pan. Continue to sauté the veggies until they are soft, another 2-3 minutes. Add the garlic, cook for one minute.
Add the red wine to the pan. Bring to a boil and then reduce to a simmer. Simmer until the wine is slightly reduced, about 2 minutes. Stir in the tomato paste. Cook for one minute.
Drop the pasta into the boiling water.
Stir the tomato sauce into the veggie mixture along with the sugar, remaining salt, garlic powder and basil. Bring to a boil and reduce to a simmer. Simmer until the pasta is done or the sausage is cooked through, whichever comes first. Turn on the heat.
When the pasta is just under aldente (it should have a good bite to it but not be crunchy), use a sieve to transfer the pasta to the sauce. Reserve pasta water. Toss the pasta with the sauce, veggies and sausage. Add 1/2 cup pasta water. Toss again. Add in parmesan cheese. Toss until the cheese has melted. If needed, add more pasta water. Season to taste with salt and pepper.