For the spaghetti with vegetable sugo, wash and clean the vegetables and cut into small cubes. Remove the seeds from the chili bell pepper and bell bell pepper and cut into small cubes.
Heat oil in a saucepan, sauté onion cubes and garlic cubes until translucent, add vegetables, chopped tomatoes, tomato paste, bell pepper cubes, chili cubes and wine, season with salt, bell pepper and a little sugar and cook on low heat for about 30 minutes.
Cook the spaghetti according to the package instructions, strain and mix with the vegetable sugo, divide among plates and sprinkle with Parmesan cheese.