In a large saute pan heat 2 tablespoons of olive oil over medium heat. Add the sausage and separate into smalls pieces and cook until browned. Remove meat from pan onto a plate covered with paper towel to absorb the grease from the meat.
In the saute pan used for the meat, add the red pepper flakes, garlic, onion, salt, pepper, sage and rosemary. Cook until onions are soft.
To the onion mixture in the pan, add 2 more tablespoons of olive oil. Turn up the heat to high and add the mushrooms. Stir the mushrooms constantly until the mushrooms soften and turn brown.
Add the sausage back to the pan. Stir to combine the mixture.
Add the white wine. Scrape the bottom of the pan to get all of the browned bits loosened. Bring this to a boil and cook until wine is reduced by half.
Add the vegetable stock, basil and half of the parsley. Stir and bring to a boil, then turn down and simmer for 10 to 12 minutes.
Put on a pot of water to boil to cook the pasta. Cook pasta according to package. When pasta is done, drain the pasta and return to the pot. Add the sauce to the pasta and cook on low for about 4 minutes stirring to cover all of the pasta. Remove from heat and add the Parmesan cheese.