Heat a large, heavy-bottomed skillet or braising pot over medium-high heat. Add about 2 tablespoons olive oil. Once hot, crumble the Italian sausage into the pan and cook until browned, breaking it into small pieces as it cooks.

Remove the browned sausage with a slotted spoon and set aside.

Add the diced red, yellow, and orange bell peppers to the pan. Season with the salt, Italian seasoning, and black pepper. Sauté for about 2 minutes, until the peppers begin to soften.

Add the minced garlic and cook for about 30 seconds, until fragrant.

Pour in the white wine and allow it to simmer for several minutes, until it has reduced substantially.

Add the diced tomatoes with their juice. Stir to combine.

Drizzle in another 2–3 tablespoons olive oil to create a rich, silky sauce. Stir in the chopped parsley and half of the julienned basil.

Return the browned sausage to the pan and gently stir to combine. Simmer for 3–4 minutes to allow the flavors to come together. Reduce the heat to low and keep warm while preparing the noodles.

Cook the egg noodles according to the package directions. Drain well.

Add the cooked noodles directly to the sauce. Using tongs, gently toss until the noodles are evenly coated and everything is well combined. Taste and adjust the salt and pepper if needed.

Divide the noodles among serving bowls. Garnish with the remaining basil and, if desired, Parmesan cheese and an additional drizzle of olive oil. Serve hot.