Bring a large pot of salted water to a rolling boil over high heat. Add the pappardelle noodles and cook according to package instructions, usually 8–10 minutes, until al dente. Drain and set aside.

In a large skillet, heat over medium heat, add the Italian sausage, breaking it apart with a spatula. Cook for about 5–7 minutes until browned and crumbled. Transfer to a plate and keep the drippings in the skillet.

Add a drizzle of olive oil to the skillet, then toss in the diced onion and sliced bell peppers. Sauté for about 5 minutes until softened. Stir in minced garlic and crushed red pepper, cooking for an additional 1–2 minutes until fragrant.

Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Simmer for 2–3 minutes until the alcohol evaporates and the sauce thickens slightly.

Stir in the crushed tomatoes and return the cooked sausage to the skillet. Season with salt and black pepper. Let simmer for about 8–10 minutes until the sauce thickens.

Add the drained pappardelle noodles into the skillet, gently tossing to coat. Stir in freshly chopped parsley and basil, adjusting seasoning if necessary.

Plate the Italian Drunken Noodles, garnishing with grated Parmesan cheese and additional herbs if desired. Serve hot and enjoy.