Ingredients:

  • 1 lb ground Italian sausage
  • 3 large bell peppers, sliced into 1/2-inch strips
  • 1 large red onion, halved and sliced into thick wedges
  • 4 cloves garlic, smashed and minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tbsp balsamic vinegar
  • 1/4 cup fresh Italian parsley, roughly chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp fresh cracked black pepper

Instructions:

  1. Place a 12-inch heavy-bottomed skillet over high heat. Add the ground sausage to the dry pan, breaking it into bite-sized chunks with a spatula.
  2. Let the sausage sit undisturbed for 3–4 minutes until a deep crust forms. Flip and continue cooking until browned and cooked through, about 5-7 minutes total. Remove sausage with a slotted spoon, leaving rendered fat in the pan.
  3. Increase heat to high. Toss the sliced peppers and onions into the hot sausage fat. If the pan is too dry, add 1 tbsp of olive oil.
  4. Cook vegetables for 5-7 minutes until blistered and tender-crisp. Add minced garlic, oregano, and red pepper flakes in the last 60 seconds of cooking.
  5. Return the sausage to the pan. Pour in the balsamic vinegar to deglaze, scraping up the browned bits (fond) from the bottom. Toss to coat everything evenly.
  6. Remove from heat. Garnish with fresh parsley and season with additional salt and pepper to taste before serving.