Prepare the pappardelle according to the package directions. Drain and keep noodles warm while preparing the sauce.
Place a large pot or Dutch oven over medium heat and add 2 tablespoons of olive oil. Add the sausage and crumble while cooking, browning while stirring. Once cooked, remove the sausage from the pot and drain on a paper towel.
Add the onion to the pot with the sausage drippings, stirring and cooking for about 5 minutes watch so they don't burn. Once the onions caramelize, add the salt, Italian seasoning, and black pepper and stir.
Add the bell peppers and sauté for 2 minutes until tender. Add garlic and cook for 30 seconds then add in wine and cook until almost reduced.
Add the tomatoes with the juice and the cooked sausage. Gently stir to combine and simmer for 10 minutes. Turn off the heat.
To finish the sauce drizzle 3 tablespoons of olive oil along with parsley and half the basil. Stir to combine.
Add noodles into sauce using tongs and gently toss to combine. Check seasoning to taste and adjust.
To serve, add noodles to bowls, garnish with basil and shaved Parmesan. Add an extra drizzle of olive oil if you want.
