Place a large heavy bottomed pan over medium high heat and add 2 tablespoons olive oil.
Once olive oil is heated, crumble the spicy Italian sausage into the pan in small chunks.
Once sausage is browned on both sides, remove from pan with slotted spoon and set aside.
Add the onion to the pan with sausage drippings and allow onions to caramelize, about five minutes, stirring to keep from burning.
Add salt, pepper and Italian seasoning. Stir to combine.
Add the bell peppers and saute until softened, about 2 minutes. Add garlic and saute until aromatic.
Add chardonnay and allow it to reduce for a few moments, until almost all the way reduced. Next add the tomatoes and juice and return the sausage to the pan, gently folding it in. Simmer for 3-4 minutes to blend the flavors and turn the heat off.
Drizzle in 2-3 tablespoons of olive oil and add the parsley and some of the nail l basil. Keep warm while you cook the noodles.
Prepare the pappardelle noodles according to package directions. Then, drain the noodles very well and using tongs, add them to the sauce. Top with remaining basil.