Put a large pot of water on the stove to boil for pasta. Salt water, add pasta, cook according to package directions.
While the water heats up, work on the sauce. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the pan.
Add sausage and break it up into tiny bits. Brown all over, then transfer it to a plate lined with a paper towel.
In the same pan, add the other 2 tablespoons of oil, the garlic, onions, fennel, and cubanelle peppers. Season veggies with salt and pepper.
Cook, flipping veggies often, 7 to 8 minutes, or until tender, but do not let the fennel and onions brown; reduce heat if they begin to do so.
Add wine or stock and reduce for 2 minutes. Stir in tomatoes and transfer sausage into pan. Reduce heat to simmer; cook while waiting for pasta to finish.
Drain pasta and add it to the sauce. Sprinkle cheese over the pasta, then toss to combine everything. Top finished pasta with shredded basil and serve with extra cheese and bread to mop the plates.