Heat oil in a large pan. Add onions and saute until translucent, about 4-5 minutes. Add garlic and cook another minute. Add sausage to pan and break up with spoon. When sausage is browned, drain off grease.
Add diced and crushed tomatoes, and wine. Bring to a boil. Lower heat and let simmer, uncovered, for about 30 minutes, stirring occasionally. If making ahead, stop here to cool. Cover and refrigerate up to one day. Rewarm before continuing.
Cook pasta as directed, until tender yet slightly firm to the bite (al dente). Drain pasta and add to sauce, along with basil, oregano, and arugula. Stir well and heat just until arugula wilts, about 2 minutes. Serve immediately topped with Parmesan cheese (if desired).