Plate & Garnish
Divide among shallow bowls. Top with the remaining basil and, if desired, a few shavings of hard cheese or an extra drizzle of olive oil. Serve immediately.

Cook the Pasta
Bring a large pot of well-salted water to a rolling boil. Add the ribbon pasta and cook 2 minutes less than package instructions for al dente. Drain, toss with a little olive oil, and set aside.

Brown the Sausage
Heat 1 Tbsp oil in a heavy skillet or Dutch oven over medium-high. Crumble in the chicken sausage meat in large pieces and let it sear, undisturbed, for 2 minutes. Stir and continue cooking until golden-brown all over, about 3 more minutes. Transfer to a plate, leaving the rendered fat behind.

Soften the Onion
Reduce heat to medium and add the onion wedges (add a touch more oil if needed). Sauté, stirring occasionally, until translucent with light golden edges, about 5 minutes. Season with half the salt, the Italian herbs, and a few grinds of pepper.

Add Peppers & Garlic
Toss in the sliced peppers and cook until they begin to wilt and pick up charred spots, roughly 3 minutes. Stir in the garlic and cook just until fragrant—about 30 seconds.

Deglaze with Wine
Crank heat to medium-high, pour in the wine, and scrape the pan bottom with a wooden spoon to lift all those brown bits. Let it simmer until almost all the liquid has evaporated, concentrating the flavor.

Build & Simmer the Sauce
Add the diced tomatoes (with juices) and nestle the reserved sausage back in. Reduce to a gentle bubble and simmer 4–5 minutes, until the sauce thickens slightly. Taste and adjust salt or pepper if needed.

Finish with Herbs & Oil
Remove from heat. Drizzle in a little more olive oil for shine, then stir in the chopped parsley and half of the basil ribbons.

Toss with Pasta
Add the drained noodles to the pan and use tongs to fold everything together, coating each ribbon. If the sauce feels too tight, add 1–2 Tbsp of the pasta cooking water to loosen.