Begin by bringing a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and reserve a cup of pasta water.

In a large skillet over medium heat, add a drizzle of olive oil. Add the Italian sausage, breaking it apart as it cooks for about 5-7 minutes until browned.

In the same skillet, add another tablespoon of olive oil if needed, then toss in the chopped onions and bell peppers. Sauté for about 5 minutes until they soften. Stir in the minced garlic and crushed red pepper flakes for an additional 1-2 minutes.

Pour the dry white wine into the skillet, scraping the bottom to release flavorful bits. Let it simmer for about 2-3 minutes.

Add the crushed tomatoes and the Italian sausage back into the skillet. Season with salt and black pepper, stirring well to combine. Let simmer uncovered for 8-10 minutes.

Introduce the cooked pappardelle into the skillet. Toss well to coat the noodles in the sauce. Add reserved pasta water as needed to achieve desired consistency. Stir in freshly chopped parsley and basil.

Plate your Italian Drunken Noodles while hot, generously topping with freshly grated Parmesan cheese and optional herbs.