Italian Drunken Noodles
A delicious fusion of hearty pasta and bold Italian sausage, combined with vibrant vegetables in a one-pan wonder.
Ingredients
Pasta and Base
- 12 oz wide noodles (pappardelle or fettuccine) Cook until al dente
- 1 lb Italian turkey sausage, sliced or crumbled For added flavor
- 2 tablespoons olive oil For cooking the sausage
Veggies
- 1 red bell pepper, thinly sliced Adds sweetness and color
- 1 yellow bell pepper, thinly sliced Adds sweetness and color
- 1 orange bell pepper, thinly sliced Adds sweetness and color
- 1 large onion, sliced For flavor
- 4 cloves garlic, minced For aromatics
Sauce Ingredients
- ½ teaspoon red pepper flakes Optional for a spicy kick
- ½ cup white grape juice (or dry white wine) For deglazing
- ½ cup low-sodium chicken broth For added flavor
- 1 can diced tomatoes, undrained (14.5 oz) Base of the sauce
- 1 teaspoon Italian seasoning For flavor
- Salt and black pepper, to taste For seasoning
Garnish
- ¼ cup fresh basil, chopped For freshness
- ¼ cup grated Parmesan cheese For garnish
Instructions
Preparation
- Boil the Pasta: 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.
- Cook the Sausage: In a large skillet, heat olive oil over medium-high. Add the sausage and cook until browned and cooked through. Remove and set aside.
Cooking
- Sauté Vegetables: 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.
- Deglaze and Build Sauce: 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.
- Simmer and Combine: 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
These noodles keep well in the fridge for about 3-4 days. For freezing, store in an airtight container for up to 2 months. Reheat on the stovetop with a splash of water or broth.