Put the pancetta and olive oil in a large Dutch oven over medium-high heat, and cook until pancetta is rendered, about 5 minutes. Add both sausages, break up the sausage with a wooden spoon, and cook for 5 to 7 minutes or until sausage is cooked through. Add the red onion, garlic, basil, parsley, tomatoes, and wine. Cook for 30 minutes, seasoning with salt and pepper, to taste.
In a large pot of boiling salted water, add pappardelle and cook until al dente (just a couple minutes for fresh pasta.) Drain well and serve with sauce over top. Garnish with basil and Parmesan.