Remove casings from sausages and break meat up into chunks. Set aside.
Heat oil in a large skillet over medium-high heat. Add onions and cook for 3 minutes or until just translucent. Stir in sausage meat and cook for about 5 minutes or until lightly browned, drain off excess fat.
Add wine and stir to combine. Increase heat and bring to a boil. Boil for about 3 minutes or until liquid has reduced slightly.
Add tomatoes and salt. Return to a boil, lower heat, and simmer, uncovered, until sauce has thickened slightly, about 20 minutes. Stir in basil, oregano and pepper. Taste and, if necessary, adjust seasoning with additional salt and pepper.
While sauce is simmering, cook the pappardelle in a large, deep pot of rapidly boiling salted water until al dente, according to manufacturer's instructions. Drain.
Return drained pappardelle to the pot and place over medium-high heat. Using a wooden spoon, stir in 1/2 cup of sausage sauce and toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with 2 tablespoons of cheese. Pass additional cheese, if desired.
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