Blend together the diced tomatoes, Calabrian peppers, and tomato paste until well blended. A food processor, immersion blender, or blender works well here. Set sauce to the side until ready for use.

Bring a large pot of salted water to a boil. Take lasagna sheets and break them into pieces. Add to the boiling water and cook until just al dente, about 6 minutes. Reserve about 1 cup of pasta water for the sauce.

In a large sauté pan or skillet, heat 1 tablespoon olive oil over medium heat. Add in the sausage and brown, about 5 to 7 minutes. Remove sausage from pan.

Add in the diced onions and sauté until translucent, about 5 minutes. Add garlic and stir for 60 seconds until fragrant.

Add red wine to deglaze pan and scrape off any brown bits using a wooden spoon. Pour in reserved pasta water.

Pour in the blended tomato sauce. Add the cream and Italian seasoning. Stir until everything is well combined. Add the al dente pasta and toss together to coat in the sauce.

Add the cooked sausage back in along with the cheeses. Stir until cheese is melted and everything is well combined. Serve in pasta bowls and garnish with fresh basil. Enjoy!