Rigatoni w/ Sausage, Peppers, & Onions

1/4 cup olive oil
1 package Hot Italian sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
2 cups Sparkling Red Grape Juice
1 (14.5-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes
1 lb rigatoni or penne pasta
freshly grated Parmesan cheese

Heat the oil in a large cast iron skillet over medium heat. Add the sausages and cook until brown.  I cook them for 4 minutes on both sides each then one the narrow sides that didn't get cooked for 2 minutes each.  I put a splatter screen over them while cooking and turn with tongs.  Remove from the pan to a plate with a paper towel on it.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper to the juices in the pan and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Sparkling grape juice, tomatoes, and chili flakes. Stir to combine, scraping the bottom of the pan to release all the browned bits. Bring to a simmer.

Cut the sausages into 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes on low heat.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, about 11 minutes. Drain the pasta and put in a large bowl.  Pour the thickened sauce mixture over the pasta; toss to combine.

Spoon into individual bowl and sprinkle each serving with Parmesan.