Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.

Add the chopped onion, sliced bell pepper, and sliced chilies (if using) to the skillet. Sauté for 5-6 minutes, until the vegetables have softened.

Stir in the minced garlic and red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.

Pour in the red wine to deglaze the pan, scraping up any delicious browned bits from the bottom. Bring to a simmer and let the wine reduce by about half, which should take 3-4 minutes.

Stir in the crushed tomatoes, dried oregano, a pinch of salt, and a few grinds of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes for the flavors to meld.

While the sauce is simmering, bring a large pot of heavily salted water to a rolling boil. Add the tagliatelle and cook according to package directions until al dente.

Just before draining the pasta, carefully reserve about 1 cup of the starchy pasta water. Drain the pasta in a colander.

Add the cooked pasta directly to the skillet with the sauce. Add 1/2 cup of the reserved pasta water, the grated Pecorino/Parmesan cheese, and the chopped fresh basil.

Toss everything together over medium heat for 1-2 minutes, until the sauce thickens slightly and clings beautifully to every noodle. If the sauce is too thick, add another splash of pasta water until it reaches your desired consistency.

Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with extra fresh basil and a generous sprinkle of cheese.