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Place the olive oil in a medium-sized saucepan with the onions and sauté on medium until pale gold — you’re not trying to brown the onions here; you just want to sweat the onions.
Add the garlic and cook just a few seconds until you smell its aroma.
Add the parsley, stir once or twice, and then add the wine. Let it simmer for a couple of minutes until the alcohol smell dissipates.
Add the tomatoes, the crushed chili flakes and a generous pinch of salt, and cook at a steady simmer, until the fat begins to separate from the sauce, about 20 minutes.
Meanwhile, brown the sausage in a large skillet until cooked through.
Bring a large pot of water to a boil. Cook your pasta al dente. Drain, reserving some of the pasta cooking liquid only if you’ve made the sauce in advance and are reheating it to toss with pasta.
Place pasta in a large serving bowl. Toss with enough sauce to coat. Fold in sausage (if using). Sprinkle with some more parsley (optional). Pass cheese on the side.