Bring a large pot of salted water to a boil and cook the pappardelle or wide egg noodles according to package directions until al dente; drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the spicy Italian sausage and cook, breaking up large pieces with a spoon, until browned; remove and set aside.

Add the onion and bell peppers to the skillet and sauté until softened and slightly caramelized.

Stir in the minced garlic and Italian seasoning; cook until fragrant.

Pour in the white wine (or broth) and let simmer until reduced by about half.

Add the diced tomatoes with their juice and cooked sausage; simmer for several minutes to blend the flavors.

Add the cooked pasta back into the skillet and toss gently to coat every strand with the sauce.

Remove from heat, stir in fresh basil and parsley, and serve hot with grated Parmesan if desired.