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Heat the oil over medium-high heat in a large sauté pan and bring pot of water to a boil on another burner for the pasta.
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.
Remove the veggies to a side bowl and add the sausage to the pan. Stir frequently, turning until browned, about 3-5 minutes.
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.
Add the diced tomatoes, salt and pepper and the veggies back into the pan.
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.
Add the drained pasta to the sauce and toss to combine.
Sprinkle on some Romano cheese and crushed red pepper and serve immediately.