Step 1

Heat the oil over medium-high heat in a large sauté pan and bring pot of water to a boil on a another burner for the pasta.

Step 2

Once the oil is hot add the peppers, onions, mushrooms and garlic and sprinkle a little salt and pepper on them to taste. Sauté for around 7 minutes, stirring frequently to soften.

Step 3

Remove the veggies to a side bowl and add the sausage to the pan. Stir frequently, turning until browned, about 3-5 minutes.

Step 4

When the sausage is browned on the outside, add the white wine and scrape the bottom of the pan to deglaze for a minute or two (make sure you're using a wooden or plastic spoon so you don't destroy your pan in the process!)

Step 5

Add the diced tomatoes, salt and pepper and the veggies back into the pan.

Step 6

Bring it to a boil and then reduce the heat to medium/medium low and let it simmer for around 15-20 minutes, stirring periodically (during this time you'll also cook your pasta to al dente as per the package directions and drain it when it's done).

Step 7

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

Step 8

Sprinkle on some Romano cheese and crushed red pepper and serve immediately.