1. Bring a large pot of salted water to a boil. Cook the pappardelle until al dente, drain and set aside. Reserve 1/4 cup pasta water.

2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft.

3. Stir in garlic and red pepper flakes, cook until fragrant.

4. Add ground sausage or turkey, breaking it apart, and cook until browned.

5. Add bell peppers and cook for 5 minutes, until slightly softened.

6. Add cherry tomatoes and cook until blistered and juicy.

7. Pour in white wine to deglaze the pan, scraping any bits. Let reduce slightly.

8. Add cooked pasta, fresh basil, and parsley to the skillet. Toss everything together and add pasta water if needed.

9. Season with salt and pepper. Serve hot, garnished with extra herbs or parmesan if desired.