đź›’ Ingredients (Simple, Bold, Flexible)
1½ lbs Italian sausage (sweet, hot, or a mix—links or bulk, your choice)
3 bell peppers (red + yellow for sweetness; green for bite—sliced ÂĽ” thick)
2 large yellow or white onions, thinly sliced
3 tbsp olive oil
3 garlic cloves, minced
½ tsp dried oregano
½ tsp dried basil
Salt & black pepper, to taste
¼ tsp red pepper flakes (optional—for extra kick)
½ cup chicken broth or crushed tomatoes (optional—for a saucier, stew-like version)
đź’ˇ Pro tip: If using sausage links, pierce them lightly with a fork before cooking to prevent bursting.
👩‍🍳 Step-by-Step Instructions (The Perfect Sear + Caramelization Method)
1. Brown the Sausage
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
Add sausages (whole links or crumbled if using bulk).
Cook 5–7 minutes, turning occasionally, until deeply browned on all sides.
Remove sausage and set aside (it will finish cooking later).
2. Soften Onions & Peppers
In the same skillet, add 2 tbsp olive oil.
Add onions and a pinch of salt. Cook over medium-low heat for 10–12 minutes, stirring occasionally, until golden and soft.
Add bell peppers. Cook 8–10 minutes more, until peppers are tender-crisp and onions are caramelized.
Stir in garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook 1 minute until fragrant.
3. Combine & Simmer (Optional Sauce Step)
Return sausage to the skillet.
For a saucier version: Pour in ½ cup chicken broth or crushed tomatoes. Simmer 5–8 minutes to meld flavors.
For a drier, sandwich-style version: Skip the liquid and just warm through 3–5 minutes.
