Heat the oil in a large saucepan. Add the shredded onions and cook over medium-low heat, stirring frequently, for about 10 minutes or until the onions start to lightly brown.
Add the Brussels Sprouts and cook, stirring, for about five minutes.
Add the white wine and cook until most of the wine has evaporated but there's still some moisture left in the sauce. Stir in the sugar.
Add the vegetable mixture to the bowl with the pasta. Season with salt and pepper. Stir to mix and serve hot.