1 pound fresh or frozen chopped onion, divided
1 pound Italian sausage, cut into 1 inch pieces
1 (4 ounce) can tomato paste
1/2 cup white sugar
1 cup water
1/3 cup olive oil
2 cloves garlic, minced
1/4 cup white wine vinegar
1/4 cup red wine
1 cup whole wheat flour
1 1/2 teaspoons salt
1 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/2 teaspoon dried marjoram
6 tablespoons chopped fresh parsley (optional)
In a medium bowl, combine diced onion, Italian sausage, tomato paste, 1/2 cup sugar, 1/3 cup olive oil, garlic, 1/4 cup wine vinegar, italian seasoning, remaining sugar, olive oil, and garlic/white wine blend. Mix thoroughly.
Cool pasta in refrigerator approximately 3 hours. After pasta has cooled, transfer it to a medium bowl. When pasta cools, arrange pasta over a dish in the refrigerator roughly 16 hours.
Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a small frying pan or skillet over medium heat. Add pasta and cook for about 4 minutes or until cooked through and fully cooked through. Drain excess water from pasta and heat remaining 1/4 cup of water in a small saucepan over medium-low. Fold the pasta into