Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pappardelle or tagliatelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Cook the Sausage:

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the sausage from its casing (if applicable) and cook, breaking it into small pieces, until browned and cooked through. Remove the sausage from the skillet and set aside.

Sauté the Vegetables:

In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and bell pepper until softened, about 4–5 minutes. Add the cherry tomatoes and cook until they begin to soften and release their juices, about 2–3 minutes.

Make the Sauce:

Add the garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, about 2 minutes. Add the chicken broth and bring to a simmer. Stir in the heavy cream (if using) and red pepper flakes, then season with salt and black pepper to taste.

Combine Everything:

Return the cooked sausage to the skillet, stirring to combine. Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Garnish and Serve:

Remove the skillet from heat and toss in the fresh basil leaves. Divide the pasta among serving plates and sprinkle generously with Parmesan cheese.