Heat olive oil in a 5- to 6-quart saucepot over medium-high heat.

Add carrot, onion, red pepper, garlic, and raisins to the pot.

Cook for 3 to 4 minutes, or until vegetables are golden and tender.

Stir in crushed tomatoes and dry red wine.

Reduce heat to low and simmer for 35 minutes, or until the sauce thickens.

Stir in sugar (if desired), crushed red pepper, salt, and pepper.

Meanwhile, cook radiatore pasta according to package directions.

Drain the pasta.

Add the drained pasta to the sauce and toss to combine.

Divide the pasta among bowls and top with feta cheese.