Ingredients
- 1 lb (about 5 links) Italian sausage (mild or hot)
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional for heat)
- Salt and black pepper to taste
- ¼ cup chicken broth or water
- Fresh parsley for garnish (optional)
- Hoagie rolls or Italian bread (optional, if making sandwiches)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sausage links and cook until browned on all sides, about 7–8 minutes. Remove from the pan and set aside (they will finish cooking later).
- In the same skillet, add sliced onions and all the peppers. Sauté for about 8–10 minutes, until they soften and begin to caramelize.
- Add the garlic, oregano, basil, red pepper flakes, salt, and black pepper. Cook for another 1–2 minutes until fragrant.
- Slice the browned sausages into 1-inch pieces. Return them to the pan with the peppers and onions.
- Pour in the chicken broth or water, cover the skillet, and let simmer for 10–12 minutes, until sausages are cooked through and tender.
- Uncover and cook an additional 2–3 minutes if you want to reduce the liquid and get more color on the sausage.
- Serve hot, either on its own, over pasta or rice, or stuffed into a warm toasted hoagie roll.
✨ Optional: Garnish with fresh parsley for a pop of color and freshness.
Let me know if you’d like a spicy version, sheet pan version, or a slow cooker adaptation!