Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup pasta water, then drain.

Brown the sausage: In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high. Add the sausage, break it into bite-size pieces, and cook until nicely browned and cooked through, 6–8 minutes. Transfer to a plate, leaving the fat in the pan.

Sauté peppers and onions: Add the remaining 1 tablespoon oil if the pan looks dry. Stir in the onion and bell peppers with a pinch of salt. Cook over medium heat, stirring occasionally, until soft and lightly caramelized, 8–10 minutes.

Add garlic and spices: Stir in garlic, Italian seasoning, and red pepper flakes (if using). Cook 30–60 seconds, just until fragrant.

Deglaze: Pour in the wine or broth. Scrape up the browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly.

Tomatoes and sausage back in: Add crushed tomatoes and return the sausage to the pan. Simmer gently for 5–7 minutes. Season with salt and black pepper to taste.

Toss with pasta: Add the drained pasta to the sauce. Splash in some reserved pasta water (start with 1/4 cup) and toss until the sauce clings and looks glossy. Add more water as needed.

Finish: Turn off the heat. Stir in Parmesan and the chopped herbs. Taste and adjust seasoning.

Serve: Top with extra Parmesan and a drizzle of good olive oil, if you like.