Kitchen Sink Pasta

I had a lot of ingredients left in the fridge, so I decided to combine it all into a pasta dish. I think I ended up with tasty new recipe. 

Ingredients
1 pound Italian sausage
olive oil
1 sweet onion, chopped
2 red bell peppers, chopped
3 cloves garlic, minced
1 cup sliced mushrooms
2 14.5 ounce cans diced tomatoes
1 cup red wine
1/4 c. flour
4 tbs butter
1 teaspoon garlic powder
1 cup heavy cream (or more)
1/4 cup Grated Parmesan cheese (or more to taste)
1 pound fettuccine pasta, cooked according to instructions (reserve some of the water)
salt, pepper, Italian seasoning, marjoram

Instructions

1. Brown the sausage in a large skillet over medium heat, breaking it up with a fork into bite sized pieces as you cook. Strain off fat and reserve.
2. Return the skillet to the fire, and saute onions and red peppers in olive oil until soft, about 5 minutes.  Add mushrooms and garlic, saute another 5 minutes until the mushrooms release some of their juice. 
3. Add canned tomatoes and red wine to the sauce vegetables. Sprinkle with Italian seasoning and marjoram to taste (be careful with the marjoram, probably about 1/4 teaspoon.  If you put too much just add pasta water to the sauce to thin it out, and reduce).  Bring to a boil, then reduce to low and simmer. 
4. While pasta is simmering, melt butter in a small skillet.  Sprinkle with flour and garlic powder, and stir with a fork, cooking until light brown/golden (you don't want a peanut butter color like a roux).  Add cream to the mixture and combine. 
5. Add the flour mixture to the sauce, and combine.  Add grated Parmesan, salt and pepper taste.  If the sauce is too thick, thin out with pasta water.
6. Add cooked pasta to the sauce and toss.