In a large pot, bring salted water to a rolling boil. Add your wide pappardelle noodles and cook for about 8-10 minutes, or until al dente. Drain the pasta, reserving ½ cup of the cooking water. Set aside the noodles while you prepare the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the Italian turkey sausage, breaking it up with a spatula as it cooks. Sauté for 5-7 minutes, or until browned and cooked through, then transfer it to a plate, letting the flavorful fats remain in the pan.

In the same skillet, add sliced onions and bell peppers, stirring occasionally for about 5-6 minutes until they become tender. Add minced garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant.

Pour in the white grape juice (or dry white wine) to deglaze the skillet, scraping the browned bits off the bottom for extra flavor. Let this simmer for about 2-3 minutes until it reduces slightly. Stir in the low-sodium chicken broth, diced tomatoes, Italian seasoning, salt, and black pepper.

Return the browned sausage to the skillet and allow the sauce to simmer for 8-10 minutes. Afterward, toss in the cooked noodles and reserved pasta water as needed, stirring well to combine.

Finally, stir in freshly chopped basil and sprinkle with Parmesan cheese. Serve hot, garnished with additional basil and cheese.