Meanwhile, combine Alfredo sauce, wine, garlic and Italian seasonings. Heat to 165°F.
Saute Italian sausages in 1/2 ounce butter until golden brown. Slice sausages on the bias 1/2-inch thick. If necessary, sauté the slices until fully cooked. Remove from pan. Add remaining butter to the pan, sauté the vegetables until crisp tender.
To serve, divide pasta among 4 plates, 8 ounces per plate. Top each with 2 ounces of sausage slices, 3 ounces of vegetables and 1/2 cup herb Alfredo sauce.
