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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 from the pan and set aside.
In the same pot, heat the remaining ½ tablespoon of olive oil and sauté the onion, bell peppers, and garlic until fragrant, about 3 minutes.
Pour in the white wine and reduce until it is almost all evaporated.
Add the diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. 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 package instructions.
Drain the noodles and add them to the pot. Toss to combine and serve.