You can use spicy or mild sausage links. Just make sure the sausage you use has enough fat that you can see it through the casings.
You can use 3 tablespoons water mixed with 1 tablespoon white wine vinegar, in place of the wine, but the wine really adds better flavor to the sauce.
If the sauce is too thick, toss another splash of water in.
I use a thick, #12 spaghetti, but any spaghetti or pasta will work, as long as you cook it in generously salted water.