Follow package directions to cook the pappardelle noodles until al dente. Drain and set aside, keeping them warm in the pot with the lid on, or toss with a bit of olive oil to prevent sticking.

Place a large pan over medium-high heat. Add 2 tablespoons of olive oil and heat until it shimmers.

Add the sausage to the pan, breaking it up as it cooks. Stir occasionally until browned on all sides. Use a slotted spoon to remove the sausage and set aside.

Add the sliced onions to the pan with the sausage drippings. Stir occasionally for about 5 minutes, until the onions are golden and caramelized. If needed, add more olive oil to prevent sticking.

Sprinkle 1½ teaspoons of salt, 1 teaspoon of Italian seasoning, and ½ teaspoon of cracked black pepper over the onions. Stir well to combine.

Add sliced red, yellow, and orange bell peppers. Cook for 3-4 minutes, stirring until slightly softened. Add garlic and cook for 1-2 minutes until fragrant.

Pour in white wine, stirring to deglaze and scrape up browned bits. Let the alcohol evaporate slightly, about 2 minutes. Then, add diced tomatoes with juice and stir to combine. Return sausage to the pan and gently fold. Simmer for 3-4 minutes to meld flavors and slightly thicken sauce.

Drizzle 2-3 tablespoons of olive oil for a silky texture. Stir in parsley and half of the basil.

Gently toss cooked noodles in the sauce, coating them evenly. Taste and adjust seasoning as needed.

Serve in individual dishes, garnishing with remaining basil, Parmesan shavings, and a drizzle of olive oil.