Place a large heavy pan or braising pot over medium-high heat and heat a couple of tablespoons of olive oil. Once hot, crumble the Italian sausage into the pan and let it brown in the oil, forming small chunks. Remove the browned sausage with a slotted spoon and set aside.

Into the same pan, add the diced bell peppers along with salt, Italian seasoning, and black pepper. Stir everything together and allow it to sauté for about 2 minutes until the peppers begin to soften.

Stir in the minced garlic and once its aroma becomes noticeable, pour in the white wine. Allow the liquid to reduce almost completely.

Introduce the diced tomatoes along with their juice to the pan, then drizzle in a few tablespoons of olive oil. Stir in the chopped parsley and half of the julienned basil to enrich the sauce.

Return the browned sausage to the pan and gently fold to incorporate. Let it simmer for a few minutes so the flavors meld, then turn off the heat and keep warm.

Meanwhile, cook the egg noodles according to the package directions. Drain them thoroughly once done.

Add the drained noodles directly to the sauce, gently tossing with tongs to coat everything evenly. Taste and adjust seasoning with additional salt or pepper if necessary.

Divide the noodles into bowls for serving. Garnish with the remaining fresh basil and, if desired, a touch of grated or shaved Parmesan and a final drizzle of olive oil.