Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Reserve ½ cup pasta water, then drain.

In a large skillet, heat olive oil over medium-high. Add the sausage and cook until browned and cooked through. Remove and set aside.

In the same skillet, add the onions and peppers. Cook until softened but still bright, about 5–6 minutes. Stir in garlic and red pepper flakes, cooking for 30 seconds.

Add white grape juice, scraping up browned bits from the bottom of the skillet. Let simmer for 2–3 minutes. Add broth, tomatoes, seasoning, salt, and pepper. Stir to combine.

Return sausage to the pan and let the sauce simmer for 8–10 minutes. Toss in cooked noodles, adding pasta water if needed to loosen the sauce.