Baked Italian Pasta (This is the recipe doubled)

1 Tbsp. olive oil
12 mild large italian sausages
1/2 c. water
1/2 c. butter
... 1 white onion, chopped
1 tsp. crushed red pepper
2 green bell peppers, seeded and cut into even 1 inch pieces
2 15oz cans stewed tomatoes
15oz can tomato sauce
2 c. white cooking wine
1/4 tsp each of basil, marjoram, oregano, rosemary, thyme
3 c. heavy cream
2 lb. bag penne pasta
1 c. parmesan cheese, shredded or grated
1 tsp. dried oregano
Poke holes evenly in sausages. Heat oil in pan and sear outside of sausages. Add water, cover, turn heat down and steam for 10 minutes. Set aside. In skillet, on medium heat, melt butter and add onion and crushed red pepper, cook until onion is translucent. Add bell peppers, simmer for 2-3 minutes. Stew in tomatoes and sauce; simmer 1 hour. Add cream and wine, simmer for another 30 minutes. Add sausages.
Preheat oven to 350. Cook penne according to package directions. Drain and toss with pasta. Fold in 2/3 c. parmesan cheese and oregano, and place in 9x13 pan. Cook for 25-30 minutes. Remove and sprinkle with remaining cheese.