Boil the Pasta: Bring a large pot of heavily salted water to a boil. Add the pappardelle and cook according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain the noodles and set them aside.

Brown the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook for 5–7 minutes until fully browned and slightly crispy. Use a slotted spoon to transfer the meat to a plate, leaving the drippings in the pan.

Sauté the Veggies: Reduce the heat to medium. Add the sliced onion and bell peppers to the skillet. Cook for 4–5 minutes until softened. Stir in the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.

Deglaze the Pan: Pour in the white wine, immediately scraping the bottom of the pan to release the savory browned bits. Let the wine simmer and reduce by half (about 2 minutes).

Simmer the Sauce: Pour the diced tomatoes (and their juices) into the skillet, then return the cooked sausage to the pan. Reduce the heat to medium-low and let the sauce simmer for 5–7 minutes so the flavors can meld.

Combine and Serve: Remove the skillet from the heat. Add the cooked noodles directly to the pan, tossing gently to coat them in the sauce. If the sauce is too thick, stir in a splash of the reserved pasta water.

Garnish: Fold in the fresh basil and parsley. Serve immediately in warm bowls, topped with freshly grated Parmesan cheese.