Italian Drunken Noodles
A bold fusion of traditional Italian flavors and spicy flair, these Italian Drunken Noodles feature wide noodles, turkey sausage, and a medley of vibrant bell peppers, perfect for any occasion.
Ingredients
Main 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) Add more for extra heat
- ½ cup white grape juice (or dry white wine)
- ½ cup low-sodium chicken broth
- 1 can diced tomatoes, undrained (14.5 oz)
- 1 teaspoon Italian seasoning
- ¼ cup fresh basil, chopped For garnish
- ¼ cup grated Parmesan cheese, for garnish
Instructions
Preparation
- 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.
- In a large skillet, heat olive oil over medium-high. Add sausage and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add onions and peppers. Cook until softened but still bright, about 5–6 minutes. Stir in garlic and red pepper flakes, cooking for 30 seconds.
- Add white grape juice, scraping up browned bits. Let simmer 2–3 minutes. Add broth, tomatoes, seasoning, salt, and pepper. Stir to combine.
- Return sausage to the pan and let sauce simmer for 8–10 minutes. Toss in cooked noodles, adding pasta water if needed to loosen sauce.
Notes
Garnish with chopped fresh basil and grated Parmesan cheese for a vibrant appearance. Drizzle with extra virgin olive oil for added richness.