Cook the Pasta
Bring a pot of well-salted water to a boil and cook the penne rigate according to package directions. Reserve a small splash of pasta water before draining.
Start the Vegetables
While the pasta cooks, heat a saucepan over medium heat. Add the oil. Once hot, add the red onion and sauté until translucent, about 2 minutes.
Layer the Veggies
Add the green and red peppers, snow peas, and mushrooms. Sauté for another 2 minutes, stirring occasionally, until just tender but still vibrant.
Build the Sauce
Pour in the white wine and let it simmer until reduced by about half, roughly 4–5 minutes. Stir in the diced tomatoes, cocktail sauce, garlic powder, and white pepper. Simmer until the sauce is bubbling and slightly thickened.
Combine and Serve
Toss the cooked pasta with the sauce, adding a splash of reserved pasta water if needed to loosen everything up. Serve topped with chopped green onion and grated Parmesan cheese.
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