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Italian Drunken Noodles

A quick, one-pan dish featuring spicy sausage, vibrant peppers, and a creamy sauce, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 12 oz wide noodles (pappardelle or fettuccine) Cook according to package directions.
  • ½ cup white grape juice (or dry white wine) For deglazing.
  • ½ cup low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional) Adjust for desired spice level.
Main Ingredients
  • 1 lb Italian turkey sausage, sliced or crumbled Alternatively, use a meat-free option for a vegan dish.
  • 2 tablespoons olive oil For cooking the sausage and vegetables.
  • 1 large onion, sliced
  • 4 cloves garlic, minced To add flavor.
  • ¼ cup fresh basil, chopped For garnish.
  • ¼ cup grated Parmesan cheese, for garnish Optional for serving.

Method
 

Boiling the Pasta
  1. 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.
Cooking the Sausage
  1. In a large skillet, heat olive oil over medium-high. Add the sausage and cook until browned and cooked through. Remove and set aside.
Sautéing the Vegetables
  1. 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.
Deglazing and Building the Sauce
  1. 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.
Simmering and Combining
  1. 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

Store leftovers in an airtight container in the fridge for 3–4 days. For reheating, add a splash of water or broth to prevent noodles from drying out.