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Italian Drunken Noodles

A delightful one-pan meal combining Italian turkey sausage, vibrant bell peppers, and luscious noodles, perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Sausage
  • 12 oz wide noodles (pappardelle or fettuccine)
  • 1 lb Italian turkey sausage, sliced or crumbled
  • 2 tablespoons olive oil
Vegetables
  • 1 large onion, sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional)
Sauce Components
  • ½ cup white grape juice (or dry white wine)
  • ½ cup low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 teaspoon Italian seasoning
Garnish
  • ¼ cup fresh basil, chopped
  • ¼ cup grated Parmesan cheese, for garnish

Method
 

Preparing the Noodles
  1. Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Cooking the Sausage
  1. In a large skillet, heat olive oil over medium-high. Add the sausage and cook until browned and cooked through. Remove and set aside.
Sautéing the Vegetables
  1. In the same skillet, add the onions and peppers. Cook until softened but still bright, about 5–6 minutes. Stir in garlic and red pepper flakes, cooking for 30 seconds.
Building the Sauce
  1. Add white grape juice, scraping up browned bits from the bottom of the skillet. Let simmer for 2–3 minutes. Add broth, tomatoes, seasoning, salt, and pepper. Stir to combine.
Simmering and Combining
  1. Return sausage to the pan and let the sauce simmer for 8–10 minutes. Toss in cooked noodles, adding pasta water if needed to loosen the sauce.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stove, adding a splash of water or broth to keep it saucy.