Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add chopped onion stirring often until soft and golden (about 5 min). Add minced garlic and stir, cook 1 minute or until fragrant.

Stir in 28 oz crushed tomatoes, oregano, parsley, salt, pepper, sugar, and basil. Bring to a light boil, then reduce heat and simmer partially covered for 15-30 minutes.

In a large skillet, heat two tablespoons olive oil over medium-high heat. Add the sausage and brown on all sides. Cook until the sausage is cooked through, approximately 8 minutes.

In the meantime, roughly chop the banana peppers and onion into bite-sized pieces. Slice the pepper drops in half lengthwise. Set aside.

Remove the sausage from the pan and slice into bite-size pieces. Return the sausage to the pan and cook another 2-4 minutes until no pink remains.

Add the peppers, onions, and pepper drops to the pan. Season with salt and pepper. Cook over medium-high heat for 5 minutes, until the peppers and onion are just starting to soften.

Heat a large pot of salted water. Cook the pasta according to the directions. Drain and set aside until sauce is ready.

Add the marinara sauce to the pan with the vegetables and cook uncovered for about 10 minutes.

Combine the sauce and the cooked pasta. Serve topped with some freshly grated parmesan cheese and basil leaves.