Begin by bringing a large pot of salted water to a rolling boil. Add 12 ounces of wide pappardelle noodles and cook until al dente, usually around 8-10 minutes. Reserve about a cup of the pasta water, then drain the rest and set the noodles aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian turkey sausage, breaking it into pieces as it cooks. Sauté for about 5-7 minutes until browned and fully cooked. Remove the sausage from the skillet and set aside.

Using the same skillet, add your chopped onion, red bell pepper, yellow bell pepper, and orange bell pepper. Cook for about 5-6 minutes, stirring frequently until softened. Toss in minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

Pour in white grape juice to deglaze the skillet, scraping up any brown bits. Allow to simmer for 2-3 minutes. Stir in chicken broth, diced tomatoes, Italian seasoning, and season with salt and pepper.

Return cooked sausage to the skillet, stirring to combine all ingredients. Let the sauce simmer for 8-10 minutes, allowing flavors to meld and the sauce to thicken slightly.

Finally, add the reserved noodles and toss them in the sauce, using pasta water if the mixture appears dry. Stir in chopped basil and serve hot with Parmesan cheese on top.