Cook egg noodles according to package directions in large pot of salted boiling water until tender but still firm. Drain well and set aside.

Heat 1 tablespoon olive oil in large, deep skillet over medium-high heat. Remove Italian sausage from casings and add to hot pan. Break into smaller pieces with wooden spoon. Cook 8-10 minutes, letting it brown undisturbed for first few minutes to develop crispy edges, then breaking it up more until fully cooked and browned.

Add sliced red onion and bell peppers to pan with sausage. Sauté 5 minutes, stirring occasionally, until vegetables soften but still retain some crunch. Onions should be translucent and peppers tender around edges.

Stir in minced garlic and red pepper flakes. Cook 1 minute, stirring constantly, until garlic becomes fragrant. Don't let garlic burn.

Pour white wine into pan. Use spoon to scrape up any browned bits from bottom. Let wine simmer 2-3 minutes until it reduces slightly and sharp alcohol smell disappears.

Add drained diced tomatoes and Italian seasoning to pan. Stir everything together and simmer 5-7 minutes until sauce thickens slightly and liquid reduces by about one-third.

Add cooked egg noodles to skillet. Using tongs or two large spoons, toss noodles in sauce until every strand is coated. Let warm together 2 minutes, tossing occasionally.

Taste and season with salt and black pepper. Remove from heat and stir in fresh chopped basil. Serve immediately, topped with generous amounts of freshly grated Parmesan cheese.