Name: Italian Drunken Noodles with Turkey Sausage and Bell Peppers Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz wide noodles (pappardelle or fettuccine); 1 lb Italian turkey sausage, sliced or crumbled; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 orange bell pepper, thinly sliced; 1 large onion, sliced; 4 cloves garlic, minced; 2 tablespoons olive oil; ½ teaspoon red pepper flakes (optional); 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; Salt and black pepper, to taste; ¼ cup fresh basil, chopped; ¼ cup grated Parmesan cheese, for garnish

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Introduction

Italian Drunken Noodles bring a delightful twist to classic pasta dishes with a flavorful blend of turkey sausage, vibrant bell peppers, and a savory tomato sauce deglazed with white grape juice. This hearty meal is perfect for a comforting weeknight dinner that’s both satisfying and simple to prepare.

The image shows a close-up of wide, flat pasta noodles layered with a chunky meat sauce that includes small pieces of ground beef and diced red tomatoes. The sauce has visible green herbs mixed throughout, adding texture and color contrast. On top, there is a bright green fresh basil leaf placed at the center, giving a fresh touch to the warm dish. The colors range from pale yellow of the pasta to reddish brown of the meat sauce, with the vibrant green basil standing out. The dish is presented on a white plate, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz wide noodles (pappardelle or fettuccine)
1 lb Italian turkey sausage, sliced or crumbled
2 tablespoons olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 large onion, sliced
4 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
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
Salt and black pepper, to taste
¼ cup fresh basil, chopped
¼ cup grated Parmesan cheese, for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the noodles and set aside.
Step 2: In a large skillet, heat the olive oil over medium-high heat. Add the sliced or crumbled turkey sausage and cook until browned and fully cooked through. Remove the sausage from the skillet and set aside.
Step 3: In the same skillet, add the sliced onions and bell peppers. Sauté for about 5 to 6 minutes until the vegetables are softened but still vibrant in color. Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
Step 4: Pour in the white grape juice (or dry white wine) to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 to 3 minutes to reduce slightly.
Step 5: Add the chicken broth, diced tomatoes with their juice, Italian seasoning, salt, and black pepper. Stir everything to combine well.
Step 6: Return the cooked sausage to the skillet. Let the sauce simmer gently for 8 to 10 minutes to meld the flavors.
Step 7: Toss the cooked noodles into the sauce, adding reserved pasta water as needed to loosen the sauce and help it coat the noodles evenly. Stir in the fresh basil just before serving.
Step 8: Serve garnished with grated Parmesan cheese for a rich finish.

Tips & Variations

For a vegetarian option, substitute sausage with sautéed mushrooms or plant-based sausage alternatives.
Use dry white wine instead of grape juice for a more traditional flavor depth.
Add a handful of baby spinach or arugula at the end for extra greens and texture.
Adjust red pepper flakes according to your preferred spice level.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water to loosen the sauce if it thickens too much.

How to Serve

The image shows a close-up of a dish of pasta with wide, flat noodles that are creamy white and slightly curled. Mixed throughout the noodles are small pieces of cooked ground meat that are brown and crumbly, along with chunks of bright red tomatoes. There are also green chopped herbs or pesto spread unevenly across the dish, adding a fresh, textured look. On top, a few fresh basil leaves with deep green color sit as garnish. The dish is presented on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this dish?

Yes, while wide noodles like pappardelle or fettuccine work best to catch the sauce, you can use any pasta you have on hand. Just adjust cooking time accordingly.

What can I do if I don’t have white grape juice or wine?

If you don’t have white grape juice or wine, you can substitute with extra chicken broth and a splash of white vinegar or lemon juice for acidity, but use sparingly to avoid overpowering the dish.