In a large pot, bring salted water to a rolling boil over high heat. Add wide noodles like pappardelle or fettuccine and cook until al dente, about 8–10 minutes. Once cooked, reserve ½ cup of the pasta water for later use, then drain the noodles in a colander and set aside.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the Italian turkey sausage, breaking it apart with a spatula as it cooks. Sauté until the sausage is browned and crispy, about 5–7 minutes. Once done, remove it from the skillet and set it aside, keeping that flavorful oil.

In the same skillet, add sliced onions and your choice of bell peppers. Sauté these colorful veggies over medium heat for about 5–6 minutes, stirring occasionally until they have softened. Add minced garlic and red pepper flakes to the mixture, cooking for another 30 seconds until fragrant.

Pour in white grape juice, scraping up any browned bits from the bottom of the skillet. Allow the mixture to simmer for 2–3 minutes. Next, stir in low-sodium chicken broth, diced tomatoes, Italian seasoning, salt, and cracked black pepper. Mix well, and watch as a rich sauce begins to develop.

Return the browned sausage back to the skillet, letting the sauce simmer gently for 8–10 minutes. As the sauce thickens, add the cooked noodles, tossing them in the skillet while incorporating reserved pasta water bit by bit until you reach your desired sauce consistency.

Finally, stir in freshly chopped basil and plate the Noodles Bold & Spicy Pasta, garnishing with grated Parmesan cheese. Serve hot, adding more cheese or herbs if desired.