In a large pot, boil water with 2 tbsp salt. Add egg noodles and cook according to package instructions for al dente.

In a skillet or heavy-bottom pan over medium high heat, crumble the sausage and cook through. With a slotted spoon, remove cooked crumbled sausage from pan and set aside in a small bowl.

Add peppers and mushrooms to the skillet with the sausage drippings and sauté for 2-3 minutes until softened. Add a couple tablespoons of olive oil if needed.

Lower the temperature to low medium and add in Italian seasoning and minced garlic saute for 30 seconds

Add in the white cooking wine and simmer until the liquid is reduced by half

Pour in the tomatoes with the juice from the can, salt, pepper and red pepper flakes. Stir mixture to combine. Add in the cooked sausage and stir. Heat for 2-3 minutes.

With tongs, gently toss in the cooked noodles and Parmesan Cheese.

Serve equal portions in bowls and garnish with additional shaved Parmesan and chopped parsley. Sprinkle with additional salt & cracked pepper if you like.