Heat the 2 tbsp olive oil in a large, heavy Skillet over medium-high heat until shimmering. Add the 1 ½ lb Italian sausage links sweet, hot, or a mix — your choice 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.

Reduce the heat to medium. If there's excess grease in the pan, pour off all but about 1 tbsp, leaving the browned bits behind. Add the sliced 2 yellow onions halved and sliced into ½-inch half-moons and cook, stirring occasionally, until softened and beginning to turn golden at the edges, about 6–7 minutes.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Push the vegetables to the side and add the 5 cloves garlic thinly sliced to the center of the pan. Cook, stirring, until fragrant, about 1 minute. Stir everything together.

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.

Add the 1 can crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp crushed red pepper flakes (if using), ½ tsp black pepper freshly ground, ½ tsp kosher salt plus more, and 1 tsp sugar to balance the tomatoes (if using). Stir to combine. Nestle the browned 1 ½ lb Italian sausage links sweet, hot, or a mix — your choice back into the pan, pushing them down into the sauce.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.