Heat the oil in a large sauté pan over medium heat.  When the oil is hot, add the sausages and lightly brown on all sides.  If the pan gets too hot and the sausages are turning a deep brown, reduce the heat to low.  Remove the browned sausages to a plate.

Turn the heat to high and add the peppers and onions to the pan.  Toss them in the pan to coat them in the oil (tongs work well for this) and then cook, stirring occasionally, until they begin to soften, then add salt to taste.  Continue cooking until some of the peppers and onions have deep brown edges. Add the garlic and cook for one minute.  Add the wine, if using, then boil until about half has evaporated, using a wooden spoon to scrape up the browned bits in the pan.  Add the tomatoes, oregano, and red pepper flakes.  Stir to combine, then put the sausages back in the pan. Bring to a boil, cover the pan, reduce heat to low, and simmer until the peppers are soft and the sausages are cooked through, 20-30 minutes.

While the sausage and peppers are simmering, bring a large pot of water to a boil and cook the penne according to the package directions.  When the penne is done, mix in a bit of olive oil and serve alongside the sausage and peppers.