Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the skillet and set aside.

Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Pour in the crushed tomatoes, tomato sauce, and red wine. Stir in the oregano, basil, and red pepper flakes. Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.

Add the cooked smoked sausage back to the skillet with the sauce. Stir to combine.

Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Stir in the grated Parmesan cheese. Serve immediately, garnished with fresh parsley and additional Parmesan cheese.