Bring a large pot of salted water to a rolling boil. Add 12 oz of wide noodles and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain.

In a skillet, heat 2 tablespoons of olive oil. Add 1 lb of Italian turkey sausage, breaking up with a wooden spoon. Cook for 6-8 minutes until browned. Remove and set aside.

In the same skillet, add 1 chopped onion, 1 diced red, 1 yellow, and 1 orange bell pepper. Sauté for 5-6 minutes until tender. Add 4 minced garlic cloves and ½ teaspoon red pepper flakes, cooking for another 30 seconds.

Pour in ½ cup of white grape juice, scraping up browned bits. Simmer for 2-3 minutes. Stir in ½ cup of chicken broth, 1 can of diced tomatoes, and 1 teaspoon of Italian seasoning.

Return the sausage to the skillet. Simmer for 8-10 minutes. Add the cooked noodles, tossing with the sauce and using reserved pasta water to adjust texture.

Stir in ¼ cup of chopped basil. Serve hot, garnished with grated Parmesan cheese.