Bring a large pot of salted water to a rolling boil over high heat. Add the pappardelle noodles and cook according to the package instructions, typically 8-10 minutes, until al dente. Drain the noodles well and set aside, saving a splash of pasta water for later use.

In a large skillet, heat the olive oil over medium-high heat. Add the spicy Italian sausage, breaking it apart with a spatula, and cook for about 5-7 minutes until golden brown and crispy. Remove the sausage from the skillet and set aside.

In the same skillet, add the sliced onions and sauté over medium heat for about 5 minutes until soft and translucent. Season with salt, pepper, and Italian seasoning.

Once the onions are golden, add the sliced bell peppers and cook for about 2 minutes. Then add the minced garlic and sauté for an additional minute until fragrant.

Pour in the white wine, scraping up any browned bits from the pan. Allow the wine to simmer and reduce for 2 minutes, then add the crushed tomatoes and stir thoroughly.

Return the browned sausage to the skillet, stirring into the sauce. Let it simmer on low heat for about 3 minutes.

Drizzle in more olive oil and stir in the fresh herbs. Toss the cooked pappardelle noodles with the sauce until well coated.

Serve hot, garnished with extra fresh herbs on top. Enjoy with garlic bread or a fresh salad.