Sausage and Peppers

Ingredients

• 1 tbsp olive oil
• 1 ½ lb Italian sausage links, 680 g, sweet or hot (about 6 links)
• 3 bell peppers, a mix of red, yellow and green, sliced into strips
• 1 large onion, sliced
• ½ tsp fine salt
• 4 garlic cloves, thinly sliced
• 1 tsp dried oregano
• ¼ tsp red pepper flakes, optional
• ½ cup tomato sauce (passata), 120 ml
• ¼ cup chicken broth or water, 60 ml
• 2 tbsp fresh basil or parsley, chopped

Instructions

1. Heat the oil in a large, deep skillet over medium heat. Add the sausages and cook for 8 to 10 minutes, turning occasionally, until browned all over. They do not need to be cooked through. Transfer to a board.
2. Add the peppers, onion and salt to the pan. Cook for 8 to 10 minutes, stirring occasionally and scraping up the browned bits, until soft and lightly browned.
3. Add the garlic, oregano and red pepper flakes and cook for 1 minute.
4. Slice the sausages into thick pieces, or leave them whole for rolls, and return them to the pan.
5. Stir in the tomato sauce and broth. Cover and simmer for 8 to 10 minutes, until the sausages are cooked through (160°F / 71°C (160°F)) and the sauce has thickened slightly.
6. Taste for seasoning, sprinkle with basil or parsley and serve.