Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 12 oz of pappardelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once done, reserve ½ cup of the pasta water for later and drain the rest, setting the pasta aside while you prepare the sauce.

In a deep sauté pan, heat a drizzle of olive oil over medium heat. Once the oil shimmers, add ½ teaspoon of red pepper flakes and 3 minced garlic cloves. Toast these ingredients lightly for about 1 minute, until the garlic becomes fragrant and turns a light golden brown.

Next, add 1 lb of Italian sausage to the pan. Use a wooden spoon to break the sausage into smaller pieces and cook for about 5-7 minutes, stirring frequently, until it's beautifully browned and cooked through.

Stir in 1 thinly sliced red onion and 2 mixed-color bell peppers, and sauté for another 5-6 minutes or until the vegetables soften. Then add 1 cup of halved cherry tomatoes and cook for an additional 2 minutes.

Pour in ½ cup of white wine and ½ cup of chicken stock, stirring well to deglaze the pan. Allow the mixture to simmer gently for about 3-4 minutes, reducing the liquid slightly.

Add the cooked pappardelle to the pan with the sauce, tossing everything together until the noodles are fully coated. If the sauce is too thick, gradually add a splash of the reserved pasta water until the desired consistency is reached.

Gently fold in 1 cup of chopped fresh basil, reserving some for garnish. Taste the dish and season with salt and pepper as needed.

Serve your Italian Drunken Noodles warm, garnishing each plate with the reserved basil leaves and a drizzle of olive oil or a sprinkle of grated Parmesan, if desired.