Start with two large skillets. Divide oil between 2 large skillets and heat over medium heat.
Divide sausage between skillets and cook until brown, breaking up meat with back of fork, about 12 minutes.
Using slotted spoon transfer all sausage to a large bowl and set aside.

Add onions to skillets, dividing equally. Sauté until golden, about 10 minutes. Add bell peppers and 1/2 of chopped basil to onions, dividing equally. Sauté until tender, about 6 minutes.
Pour 3/4 cup wine into each skillet, boil 5 minutes to allow wine to reduce (evaporate slightly).

Add vegetables to the bowl with sausage.

Cook your pasta in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, return to the same pot.
Add sausage and vegetables, toss to combine.
Season pasta to taste with salt and pepper. Mound in serving bowl, sprinkle remaining basil on top.

Serve with extra Parmesan cheese.