Set a large soup pot over medium heat and add the ground Italian sausage. Cook 5 to 7 minutes, breaking it apart as it cooks. Remove the sausage and place on a plate lined with paper towels and set aside.

To the same pot over medium heat add the olive oil, diced onion, bell pepper, kosher salt, pepper, and crushed red pepper flakes. Cook 5 minutes, stirring a few times. Add the garlic and cook 1 more minute.

Add the cooked sausage back into the pot and the pasta sauce, red wine, and Italian seasoning. Wait until it bubbles and lower the heat to simmer for 20 to 30 minutes, stirring a few times.

Note: Sauce will most likely bubble/ splatter over so keep a lid on it until it reaches the point where it will not bubble/ splatter. Stirring also helps and keeping the burner all the way on low will help.

Taste for seasoning and add more kosher salt, pepper, crushed red pepper flakes, and/or Italian seasoning if needed. Serve over cooked pasta of choice and top with parmesan cheese and fresh basil if desired.

Note: This makes a large amount, if you have extra you can put the leftovers in a plastic container with a lid and freeze for up to 3 months.