Sausage and Peppers

Instructions

1. 1

   Heat the Olive Oil in a large, heavy Skillet over medium-high heat until shimmering. Add the Italian Sausage Links in a single layer and cook, turning occasionally with Tongs, until deeply browned on all sides, about 6–8 minutes. They don't need to be fully cooked through yet — they'll finish in the sauce. Transfer to a plate and set aside.

2. 2

   Reduce the heat to medium. If there's excess grease in the pan, pour off all but about 1 tablespoon, leaving the browned bits behind. Add the sliced Yellow Onions and cook, stirring occasionally, until softened and beginning to turn golden at the edges, about 6–7 minutes.

3. 3

   Add the sliced bell peppers and cook, stirring occasionally, until they begin to soften but still have a little bite, about 5 minutes.

4. 4

   Push the vegetables to the side and add the Garlic to the center of the pan. Cook, stirring, until fragrant, about 1 minute. Stir everything together.

5. 5

   Pour in the chicken broth and scrape up any browned bits stuck to the bottom of the pan with a Wooden Spoon — that's pure flavor. Let it bubble for 1 minute.

6. 6

   Add the Crushed Tomatoes, Oregano, Basil, Red Pepper Flakes (if using), Black Pepper, Kosher Salt, and Sugar (if using). Stir to combine. Nestle the browned Italian Sausage Links back into the pan, pushing them down into the sauce.

7. 7

   Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 20 minutes, turning the sausages once halfway through, until the sausages are cooked through and the peppers are very tender.

8. 8

   Remove the lid and simmer uncovered for an additional 5 minutes to let the sauce thicken slightly. Taste and adjust Kosher Salt and Black Pepper as needed.

9. 9

   Serve the sausages and peppers piled into toasted Hoagie Rolls, or over pasta, polenta, or rice. Garnish with Fresh Parsley if desired.

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