Preparing the Noodles
Bring a large pot of salted water to a boil. Add the pappardelle or wide egg noodles and cook according to package instructions until al dente. Drain the noodles, reserving about ½ cup of the pasta water, and set aside.

Cooking the Meat and Veggies
In a large skillet or sauté pan, heat olive oil over medium heat. Add the Italian sausage and cook until it is browned and fully cooked, breaking it up with a spoon as it cooks. Once the sausage is cooked through, remove it from the pan and set it aside. In the same pan, add a little more olive oil if needed, then toss in the sliced onions, bell peppers, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.

Combining the Flavors
Stir in the diced tomatoes and tomato paste, letting the sauce simmer for about 5 minutes. Return the cooked sausage to the pan and toss everything together. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up to your desired consistency.

Final Touches
Add the cooked noodles to the pan and toss them in the sauce until everything is evenly coated. Sprinkle in the fresh basil and parsley, and season with salt, pepper, and crushed red pepper flakes to taste. Serve hot, topped with freshly grated Parmesan cheese if desired.