Ingredients
Scale
- 12 oz wide noodles (pappardelle or fettuccine)
- 1 lb Italian turkey sausage, sliced or crumbled
- 2 tbsp 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 tsp 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 tsp Italian seasoning
- Salt and black pepper, to taste
- ¼ cup fresh basil, chopped
- ¼ cup grated Parmesan cheese, for garnish
Instructions
- 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. Cook sausage 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 for 30 seconds.
- Add white grape juice to deglaze the pan, scraping up browned bits. Simmer 2–3 minutes. Add chicken broth, tomatoes, Italian seasoning, salt, and pepper. Stir to combine.
- Return sausage to the skillet and simmer for 8–10 minutes. Toss in cooked noodles, adding reserved pasta water if needed to loosen sauce.
- Stir in fresh basil and garnish with Parmesan. Serve hot.
Notes
- Adjust red pepper flakes to control heat level.
- Use gluten-free noodles if desired.
- Leftovers store well for up to 2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion