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In a 4-quart Dutch oven or large skillet, heat ½ tablespoon of olive oil and brown the Italian sausage. Remove the sausage from the pan and set aside.
In the same pot, heat the remaining ½ tablespoon of olive oil and saute the onion, bell peppers, and garlic until fragrant, about 3 minutes
Pour in the white wine and reduce by half
Add the diced tomatoes, Italian seasoning, red chili flakes, salt, and pepper, and simmer for 10 minutes. Return the sausage to the pot and add the chopped parsley. Cook for 5 more minutes and keep warm while cooking the noodles, according to the package instructions. Drain the noodles and add them to the pot. Toss to combine and serve.