Heat EVOO in a skillet over medium to medium-high heat. Add fennel, peppers, chili, onions, garlic, salt and pepper, and cook to soften 12-15 minutes, stirring occasionally.
Place the sausage in another skillet with about 1/4 inch of water and a drizzle of oil. Bring sausages to boil and allow liquids to cook away then crisp skins in the oil.
Add tomato paste to fennel and peppers, and stir 1 minute or so. Add wine and stir another minute; add stock and basil. Reduce heat to simmer.
When sausages are crisp and cooked through, slice them on an angle and add to peppers and onions.