Evenly chop the onions. Remove the sausage from its casing and crumble into pieces. Bring a large pot of salted water to boil.
Heat the olive oil in a large saucepan over moderate heat and add the chopped onions, cook for several minutes and then add the garlic. Allow the onions to thoroughly simmer until translucent.
Add the crumbled sausage to the saucepan. When the sausage has lightly browned, pour in the red wine and let simmer until almost completely evaporated. Next, add the pasta to the salted boiling water and cook over high heat, stirring on occasion to prevent the it from sticking.
Meanwhile, stir in the tomatoes and simmer until well incorporated with the other ingredients. If necessary, add some of the hot pasta water should the sauce become overly dry. Before removing the sauce from the burner stir in the peas and set aside.
When the macaroni has cooked al dente, strain and immediately place in the saucepan with the sugo. Replace the saucepan to the burner over medium flame, stir and cook until evenly reheated. Serve straight away. Add grated pecorino cheese if desired.