What can I use instead of white grape juice?

White wine is the classic option. If you want non-alcoholic and don’t have grape juice, try apple juice or even extra chicken broth with a squeeze of lemon for brightness.

Can I make Italian Drunken Noodles ahead of time?

Yes! The sauce can be made a day ahead. When reheating, add a splash of broth or water so the noodles don’t soak up all the sauce and turn clingy.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for 3–4 days . Reheat in a pan with a little broth or water.

You can freeze the sauce (best option) for up to 2–3 months . Pasta can get softer after freezing, so if you’re planning ahead, freeze the sauce and cook fresh noodles later.

Italian Drunken Noodles: Irresistible 30-Minute Magic

Description

Italian Drunken Noodles are a cozy, flavor-packed pasta dish made with wide noodles, turkey sausage, sweet bell peppers, tomatoes, and fresh basil, all simmered in a rich, savory sauce. Perfect for busy weeknights when you want something comforting but easy.

Ingredients

Scale

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 white wine
½ cup low-sodium chicken broth
1 can (14.5 oz) diced tomatoes
1 teaspoon Italian seasoning
Salt and black pepper, to taste
¼ cup fresh basil, chopped
¼ cup grated Parmesan cheese, for serving

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Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Cook turkey sausage until browned, about 6–8 minutes. Remove and set aside.
In the same skillet, add onion and bell peppers. Cook 5–6 minutes until softened. Add garlic and red pepper flakes; cook 30 seconds.
Pour in white grape juice (or wine) and scrape up browned bits. Simmer 2–3 minutes.
Add chicken broth, diced tomatoes, Italian seasoning, salt, and pepper. Stir well.
Return sausage to the skillet and simmer sauce for 8–10 minutes.
Add cooked pasta and toss to coat. Use reserved pasta water if needed to loosen sauce.
Remove from heat. Stir in basil and top with Parmesan before serving.

Notes

Add spinach at the end for extra greens.

Leftovers reheat well with a splash of broth or water.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 8 g
Sodium: 820 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 95 mg