1. Cook the Pasta

• Boil the pappardelle noodles according to the package instructions until al dente.
• Drain and set aside.

2. Sauté the Sausage and Aromatics

• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the crumbled sausage and cook until browned and slightly crispy.
• Stir in the sliced onions and cook until softened and golden brown.
• Season with salt, Italian seasoning, and cracked black pepper.

3. Add Vegetables and Garlic

• Toss in the red, yellow, and orange bell peppers. Cook until they begin to soften.
• Add the minced garlic and sauté until fragrant.

4. Deglaze with White Wine

• Pour in the white wine, stirring to loosen any browned bits from the pan.
• Let it reduce for about 2 minutes.

5. Simmer the Sauce

• Stir in the diced tomatoes with their juice and return the browned sausage to the skillet.
• Let the sauce simmer for 10 minutes, allowing the flavors to meld together.

6. Combine and Serve

• Add the cooked pasta to the skillet, tossing gently to coat in the sauce.
• Stir in parsley and half of the basil.
• Drizzle with the remaining olive oil and garnish with the rest of the basil before serving.