Cook the Noodles: Cook pappardelle or egg noodles according to package directions until al dente, then drain and keep warm.

Heat the Oil: Heat 2 tablespoons of olive oil in a large pan over medium-high heat until shimmering.

Crumble the Sausage: Add sausage to the pan, breaking it into chunks as it cooks until browned on all sides, then remove with a slotted spoon and set aside.

Cook the Onions: Add sliced onions to the pan and cook for about 5 minutes, stirring occasionally until golden brown and caramelized.

Season the Onions: Sprinkle 1 ½ teaspoons of salt, 1 teaspoon of Italian seasoning, and ½ teaspoon of cracked black pepper over the onions, stirring to combine.

Add Bell Peppers: Add sliced red, yellow, and orange bell peppers to the pan, cooking for 3-4 minutes until slightly softened.

Add Garlic: Press garlic into the pan, stir, and cook for 1-2 minutes until fragrant.

Add Wine: Pour white wine into the pan, stirring to deglaze and cook for 2 minutes to let the alcohol evaporate slightly.

Add Tomatoes and Sausage: Pour diced tomatoes with juice into the pan, stir, then return the browned sausage to the pan and simmer for 3-4 minutes.

Finish the Sauce: Drizzle in 2-3 tablespoons of olive oil, then stir in 2 tablespoons of chopped parsley and half of the julienned basil.

Combine with Noodles: Gently toss the cooked noodles in the sauce, using tongs to coat evenly.

Taste and Adjust: Check seasoning and adjust with more salt or pepper if needed.

Serve: Serve the Italian Drunken Noodles in individual dishes, garnishing with the remaining julienned basil leaves, Parmesan shavings, and an olive oil drizzle if desired.