Italian Drunken Noodles with Turkey Sausage and Bell Peppers Recipe
Italian Drunken Noodles is a flavorful twist on classic Italian pasta dishes, combining hearty Italian turkey sausage with vibrant bell peppers, a savory tomato sauce, and the subtle sweetness of white grape juice. This comforting skillet recipe is perfect for a satisfying weeknight meal that blends bold flavors with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
Pasta
- 12 oz wide noodles (pappardelle or fettuccine)
Meat
- 1 lb Italian turkey sausage, sliced or crumbled
Vegetables & Aromatics
- 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
Liquids & Seasonings
- 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
Finishing Touches
- ¼ cup fresh basil, chopped
- ¼ cup grated Parmesan cheese, for garnish
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook noodles according to the package directions until al dente. Reserve ½ cup pasta water, then drain the noodles and set aside.
- Cook the Sausage: In a large skillet, heat olive oil over medium-high heat. Add the sliced or crumbled Italian turkey sausage and cook until browned and cooked through. Remove the sausage from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced onions and bell peppers. Cook for about 5–6 minutes until the vegetables are softened yet still bright in color. Stir in the minced garlic and red pepper flakes, and cook for an additional 30 seconds until fragrant.
- Deglaze and Build Sauce: Pour in the white grape juice, scraping the bottom of the skillet to loosen any browned bits for extra flavor. Let it simmer for 2–3 minutes to reduce slightly. Next, add the low-sodium chicken broth, canned diced tomatoes with their juices, Italian seasoning, salt, and black pepper. Stir well to combine all the ingredients into a sauce.
- Simmer and Combine: Return the cooked sausage to the skillet. Allow the sauce to simmer gently for 8–10 minutes so the flavors meld together. Add the cooked noodles back into the skillet and toss everything together, adding reserved pasta water as needed to loosen the sauce.
- Garnish and Serve: Stir in the chopped fresh basil just before serving. Plate the pasta and sprinkle each serving with grated Parmesan cheese for a delicious finishing touch.
Notes
- For a vegetarian version, substitute the turkey sausage with a plant-based sausage or sautéed mushrooms.
- If you prefer a spicier dish, increase red pepper flakes to taste or add a dash of hot sauce.
- White grape juice is used here to add sweetness and depth; dry white wine can be used as an alternative.
- Reserve some pasta water to adjust the sauce consistency as needed during the final toss.
- Use a good quality Italian seasoning blend or fresh herbs like oregano and thyme for enhanced flavor.
Keywords: Italian pasta, drunken noodles, turkey sausage pasta, pappardelle recipe, stovetop pasta, bell pepper pasta, Italian sausage recipe
