Cook the Noodles:

Prepare the pappardelle noodles according to the package instructions. Drain and set aside.

Sauté the Sausage:

In a large, heavy-bottomed pan, heat a drizzle of olive oil over medium-high heat.

Add the crumbled spicy Italian sausage and cook until browned and cooked through. Remove from the pan and set aside.

Sauté the Vegetables:

In the same pan, add the sliced onion and Italian seasoning. Sauté until the onion becomes translucent.

Add the sliced bell peppers and continue to cook until they soften.

Stir in the minced garlic and cook for an additional minute.

Deglaze and Simmer:

Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer until the wine reduces by half.

Add the diced tomatoes with their juice, and return the cooked sausage to the pan. Stir to combine.

Allow the mixture to simmer for a few minutes to meld the flavors.

Combine and Serve:

Add the cooked pappardelle noodles to the pan, tossing gently to coat them in the sauce.

Stir in the chopped parsley and julienned basil leaves.

Season with salt and freshly ground black pepper to taste.

Serve hot, topped with freshly grated Parmesan cheese if desired.