In a frypan over medium heat, cook the sausages until evenly brown.
Mix the red onion, garlic and capers into the frypan and cook until onion is tender. Mix in the mashed whole tomatoes, crushed tomatoes, tomato pasta sauce and red wine. Season with basil, parsley, oregano, chilli flakes, black pepper and salt. Bring to a boil and reduce heat to low. Simmer 45 minutes, stirring occasionally, until thickened.
Bring a large pot of lightly salted water to a boil. Place the pasta in the pot, cook 10 minutes until al dente, and drain.
Serve the sauce mixture over the cooked pasta. Top with Romano cheese.