In a large skillet, heat oil over medium heat. Add onions and sweat (cook gently) for about 2 minutes. Add garlic and rosemary and cook about 1 minute. Add the uncooked spicy pork sausage, smashing the meat apart with a wooden spoon to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add mushrooms and continue to cook for about 4 minutes, evaporating any liquid and browning the meat.
Add porcini liquid to the meat and cook for 1 minute to evaporate. Add broth and cook for 2 minutes. Add marinara and wine. Reduce heat and simmer for 3 to 4 minutes. Stir in the parsley.
Note: At the last moment before serving, add a sprinkle of Parmesan into the sauce to help it thicken. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with remaining Parmesan.