Bring a generously salted pot of water to a rolling boil. Cook the pasta according to the directions on the package until it reaches an al dente texture. Drain thoroughly and set aside.

In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the sausage, breaking it up with a spoon as it browns. Cook for about 5 to 7 minutes until fully browned and no longer pink. Transfer the sausage to a plate and set aside.

In the same skillet, pour in the second tablespoon of olive oil. Add the sliced onions and all three varieties of bell peppers. Cook, stirring occasionally, for roughly 5 minutes until the vegetables begin to soften.

Add the minced garlic and, if using, the crushed red pepper flakes. Continue to cook for another 1 to 2 minutes until the garlic becomes fragrant.

Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let the mixture simmer for about 2 to 3 minutes to allow the alcohol to cook off.

Return the cooked sausage to the skillet. Stir in the crushed tomatoes and season with salt and freshly ground black pepper. Let the sauce simmer uncovered for 8 to 10 minutes, giving the flavors time to come together.

Incorporate the cooked pasta into the sauce, tossing until each strand is coated. Add the fresh parsley and basil, stirring well to combine. Taste and adjust the seasoning if needed.

Serve the pasta hot, topped with a generous sprinkle of freshly grated Parmesan cheese and additional herbs, if desired.