Spaghetti with red sauce

I eat pasta all the time. This is my go to meal when I'm rushed. I always make a vat of this sauce and freeze a bunch so I always have some on hand.

Red sauce:
Olive oil
1/2 onion, chopped
4 garlic cloves, chopped
1/2 cup dry red wine
2 28 oz cans crushed tomatoes
1 28 oz can diced tomatoes
1 14.5 ounce can black olives
2 large springs basil
1/2 bunch italian parsley
1 tbs oregano
1 tbs black pepper
Kosher salt

Heat the olive oil in a large pot. Add the onion and cook until transluscent, a few minutes. Add the garlic, saute a minute or two. DO NOT let this burn, it will ruin this. Add in the wine and cook down for a few minutes. Add the tomatoes and bring to a boil. Put the olives, basil and parsley in a food processor and pulse until the olives are small chunks and the herbs are shredded. Add this to the sauce. Add in the oregano and pepper. Simmer at least twenty minutes. Taste and add salt. Mine needed about 1 tsp, but this can vary widely. Go by taste, not measurement.

Cook 1/2 lb of spaghetti. Drain, saving a bit of water. Put some of the sauce in a pot, add in 1/2 lb of cooked hot italian sausage, the spaghetti and a small splash of pasta water. Cook for a minute, add parmesan, grub.