Brown the sausage: In a 4-quart Dutch oven or a large skillet, heat 1/2 tablespoon of the olive oil over medium-high heat. Add the Italian sausage and cook until browned and crumbled. Remove the sausage from the pan and set it aside.

Sauté vegetables: In the same pot, heat the remaining olive oil. Add the onion, red, yellow, and orange bell peppers, and minced garlic. Sauté for about 3 minutes until fragrant.

Add wine & tomatoes: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until almost evaporated. Stir in the diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Allow it to simmer for 10 minutes.

Combine & finish: Return the sausage to the pot and stir in the parsley; cook for another 5 minutes at low heat.

Cook noodles: Meanwhile, cook the egg noodles according to package instructions. Drain them and add directly to the sauce, tossing until well-coated.

Serve & enjoy: Serve immediately and enjoy the comforting flavors of Italy in one delicious bowl.