Put on a pot of long grain white rice.
While rice is cooking, heat a large pan on medium-high heat.
Add oil and then the sausages. Cook the sausages on both sides until browned and cooked through. About 10 minutes.
Remove the sausages and add the zucchini to the pan.
Sauté the zucchini until they start to color and are al dente.
Add onions and garlic to the pan and cook until the onions are translucent and tender.
Deglaze the pan with the red wine and reduce until almost gone. Add the marinara sauce and bring to a low simmer.
While the tomato sauce is simmering, slice the sausage into ½ rounds (optional, can be left whole) and add to the pan and cook for about 10 minutes.
Add the basil, oregano and adjust the seasoning with brown sugar (optional) salt and pepper.
Serve over rice and enjoy with a nice salad.