Bring a large pot of salted water to a boil, add pappardelle pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add Italian sausage, break apart, and cook until browned and crumbly, about 5-7 minutes. Transfer to a plate, leaving drippings in the skillet.

In the same skillet, add more olive oil if needed, add diced onions and bell peppers. Sauté for about 5 minutes until tender. Add minced garlic and crushed red pepper flakes, stirring for another 1-2 minutes until fragrant.

Pour in a splash of dry white wine to deglaze the skillet, scraping browned bits. Allow to simmer and reduce for about 2-3 minutes.

Stir in crushed tomatoes, browned sausage, and a pinch of salt and black pepper. Simmer uncovered for 8-10 minutes.

Add cooked pappardelle pasta to the skillet. Toss gently to coat pasta in sauce. Stir in freshly chopped basil and parsley, adjusting seasoning as necessary.

Plate with a sprinkle of freshly grated Parmesan cheese on top and serve immediately.