Cook Pasta: In a large pot of boiling salted water, cook pasta according to al dente package instructions. Drain well and set aside.

Meanwhile, Sauté Vegetables: In a large, deep skillet heat 1 tablespoon of oil over medium heat. When oil shimmers, add the onion and bell pepper. Cook, stirring occasionally until vegetables are almost softened, about 3-4 minutes.

Add Italian Sausage: Increase heat to medium-high. Add the sausage to the pan along with the Italian seasoning. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking the sausage up into large crumbles as you go, for about 4-6 minutes, or until sausage is almost browned. Reduce heat to medium and add the garlic. Cook until fragrant, about 1 minute.

Add Flour, Then Deglaze Pan: Sprinkle the flour over sausage and stir well. Cook 1-2 minute to remove raw flour taste. Add the wine (or ⅓ cup broth) to deglaze the pan. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Cook for 1-2 minutes, or until the liquid is almost completely absorbed.

Add Liquids and Simmer Sausage Cream Sauce: Stir in the broth and then add the heavy cream. Bring to a gentle simmer while stirring occasionally. Once simmering, immediately reduce the heat to maintain a gentle simmer. Simmer for 10-12 minutes, or until the sauce is reduced and slightly thickened.

Add Cooked Pasta: Stir in the cooked pasta noodles and cook, stirring occasionally, until heated through, about 1 minute.

Add Parmesan Cheese: Turn off the heat and the parmesan cheese a handful at a time, stirring before adding another handful of cheese. Once the cheese is all added, stir the sausage pasta until the parmesan is fully melted and incorporated.

Serve Creamy Sausage Pasta: Taste and adjust the sausage cream pasta for seasoning with salt and pepper. Sprinkle with fresh herbs and top with a generous squeeze of fresh lemon. Serve immediately and enjoy while warm.