Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and keep them warm while you prepare the sauce.

Place a large, heavy-bottom pan or braising pot over medium-high heat, and add about 2 tablespoons of olive oil; once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks, allowing it to brown for a few moments on each side; once browned, remove it from the pan with a slotted spoon and place in a small bowl.

Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize for roughly 5 minutes, stirring to prevent burning; once golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine.

Add in the sliced bell peppers and allow them to saute with the onion for about 2 minutes until slightly tender; next, add in the garlic and once aromatic, add in the white wine and allow it to reduce until almost completely reduced.

Add in the diced tomatoes with their juice, and return the browned sausage back into the pan, gently folding the mixture; allow it to gently simmer for about 3 to 4 minutes.

Drizzle in about 2-3 good tablespoons of olive oil to create a silky flavor, and stir in the chopped parsley and half of the julienned basil.

Add the cooked pappardelle noodles directly into the sauce, and using tongs, gently toss to combine; check seasoning to see if additional salt or pepper is needed.

Serve equal portions in bowls, garnished with the remaining julienned basil; optionally top with shaved parmesan and an extra drizzle of olive oil.