In a pot over medium-high heat, heat the oil and saute the peppers and onions for 8 minutes.
Stir in the garlic, red pepper flakes, and a good pinch of salt and pepper.
Add the Italian sausage to the pot and cook with the peppers and onions until browned.
Pour the wine into the pot and give it a good stir scraping the bottom of the pan as well. Pour the marinara sauce and 3 cups of water into the pot.
Stir the pasta into the mixture until well-combined.
Bring to a boil, then reduce to medium-low, and cover. Simmer 15 to 17 minutes, stirring occasionally adding more water as needed to prevent sticking and burning (more often towards the end).
When the pasta is cooked through, stir in the cream, and Parmesan cheese. Allow the cheese to melt, about 2-3 minutes.