Pour off all but two tablespoons of the fat from the pan. The pan should have a nice brown fond at the bottom. Add the chopped onion. Sauté for 5 minutes, stirring occasionally scraping up the brown bits from the bottom of the pan. Add the garlic, anchovy paste, capers and Italian seasoning and let them “bloom” cooking for another minute, stirring frequently.
Add the red wine and cook until most of it has evaporated then add the fire-roasted tomatoes, crushed tomatoes, Kalamata olives and half of the fresh basil leaves. Simmer, uncovered for 30-40 minutes, until sauce is thickened.
While the sauce is simmering, slice the sausage about ⅛-¼-inch thick. After sauce is finished simmering, add the sausage back in. Stir in the remaining chopped basil. Taste and add salt, if needed.
See Café Tips above in the post for more detailed instructions and tips.