Bring a large pot of salted water to a boil. Add wide noodles and cook until al dente, about 8–10 minutes. Reserve ½ cup pasta water, then drain noodles.

In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook for 5–7 minutes until browned.

Add sliced onion and bell peppers to the skillet and sauté for 5–7 minutes until softened.

Stir in minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.

Pour in dry red wine to deglaze the skillet, scraping up the browned bits. Simmer for 2–3 minutes.

Add crushed tomatoes and season to taste. Let it simmer for 8–10 minutes until slightly thickened.

Add drained noodles to the skillet and toss until well coated, adding reserved pasta water as needed.

Stir in grated Parmesan cheese and let the dish rest for a couple of minutes before serving. Garnish with fresh basil.