In a large pot of salted boiling water, cook pappardelle according to package directions. Drain and set aside.

In a large heavy bottomed skillet or pot, heat 2 tablespoons of olive oil over medium-high heat.

Once hot, add sausage to pan, breaking up into small chunks with a spatula. Let brown, then remove to a plate and set aside.

Add onion to pan, and let cook until golden, about 5 minutes. Add more oil to the sausage drippings if needed. Season with salt, pepper, and Italian seasonings and stir to combine.

Add in bell peppers, and cook until tender, about 2 minutes. Then stir in garlic and cook 1 minute more.

Add wine and let reduce for a couple of minutes. Stir in tomatoes, then return sausage back to pan. Let simmer about 3 minutes, then remove from heat.

Drizzle in a couple tablespoons of olive oil, adjust seasoning as needed, then stir in basil and parsley.

Add pappardelle to sauce and toss with tongs. Serve and enjoy!