DIRECTIONS:

Remove casings from sausages, break meat up into chuncks, and set aside.

Heat oil in a large skillet over medium-high heat. Add onions and garlic, and cook until just translucent, about 3 minutes. Stir in the reserved sausage meat, and cook until lightly browned, about 5 minutes. Drain off excess fat.

Add wine, and stir to combine. Raise heat, and bring to a boil. Boil until liquid has reduced slightly, about 3 minutes.

Add tomatoes and salt. Return to a boil, then lower heat and simmer, uncovered, until sauce has thickened slightly, about 20 minutes. Stir in basil, oregano, and pepper; add additional salt and pepper to taste.

While sauce is simmering, cook the pasta in a large, deep pot of rapidly boiling salted water until al dente. (Check package for exact cooking time.) Drain.

Return drained pasta to the pot, and place over medium-high heat. Using a wooden spoon, stir in 1/2 cup of sausage sauce, and toss together for 1 minute. Remove from heat, and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with 2 tablespoons of Romano cheese. Top with additional cheese, if desired, and serve.