Description
A bold, colorful fusion of Italian comfort food and Thai-inspired spice, these Italian Drunken Noodles are packed with protein, vibrant vegetables, and deep flavor. Made with wide noodles, lean sausage, sweet peppers, and fresh basil, this dish is as nutritious as it is satisfying. Perfect for a quick weeknight dinner or a flavorful weekend indulgence.
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)
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
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 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 sausage and cook until browned and cooked through. Remove and set aside. -
Sauté Vegetables:
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. -
Deglaze and Build Sauce:
Add white grape juice, scraping up browned bits. Let simmer 2–3 minutes. Add broth, tomatoes, seasoning, salt, and pepper. Stir to combine. -
Simmer and 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.
Finish and Serve:
Stir in basil and garnish with Parmesan. Serve hot with extra cheese or fresh herbs.
Notes
Substitute turkey sausage with pork, chicken, or plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes