Sausage and Peppers Pasta Salad

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Kosher salt and freshly ground black pepper

1 pound fusilli

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tablespoon dried oregano

1/4 teaspoon crushed red pepper flakes

1 clove garlic, grated

1 medium red onion, cut into large dice

1 orange bell pepper, cut into bite-size pieces

1 red bell pepper, cut into bite-size pieces

1 yellow bell pepper, cut into bite-size pieces

8 ounces thick-cut provolone, cubed

1 1/2 pounds Italian sausage coil, such as parsley and cheese (1 to 3 coils skewered through the center)

2 cups fresh basil leaves, chopped