Italian Drunken Noodles: A Bold Fusion of Flavors

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, or until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Cook the Sausage:

Heat olive oil in a large skillet or pan over medium-high heat.
Add the crumbled Italian sausage and cook, breaking it apart with a spoon, until browned and fully cooked (about 7-8 minutes). Remove the sausage from the pan and set aside.
Sauté the Vegetables:

In the same skillet, add the diced onion, minced garlic, and sliced bell peppers. Sauté for 4-5 minutes, until the vegetables begin to soften.
Add the zucchini and cherry tomatoes, and continue to cook for another 3-4 minutes until the vegetables are tender.
Add the Red Wine and Tomatoes:

Pour in the red wine and allow it to simmer for 2-3 minutes, letting the alcohol cook off and the wine reduce slightly.
Stir in the crushed tomatoes, dried oregano, basil, and crushed red pepper flakes (if using). Season with salt and pepper to taste. Let the sauce simmer for another 5-7 minutes, allowing the flavors to meld.
Combine the Pasta and Sausage:

Add the cooked sausage back into the skillet, along with the cooked pasta.
Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency. Continue to cook for another 2-3 minutes, allowing the pasta to soak up the sauce.
Serve:

Serve the Italian drunken noodles hot, garnished with fresh basil or parsley and a generous sprinkle of grated Parmesan cheese.
Serving and Storage Tips: