Preparation:

Step 1:

Heat 1 tbsp of olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the Italian sausages to the pan. Cook the sausages until browned on all sides, about 7-8 minutes. Make sure the sausages get an even golden-brown color. Once browned, remove the sausages from the skillet and set them aside for later use.

Step 2:

In the same skillet, add the remaining 1 tbsp of olive oil. This will help in sautéing the vegetables. Begin by adding the sliced red, yellow, and green bell peppers along with the sliced onion. Sauté the mixture over medium heat, stirring occasionally to prevent the vegetables from sticking. The peppers and onions should soften and start to caramelize, which usually takes about 8-10 minutes.

Step 3:

Once the peppers and onions have softened, add the minced garlic to the skillet. Stir the garlic into the sautéed vegetables, cooking for about 1-2 minutes until fragrant but not burnt.

Step 4:

Season the mixture with 1 tsp of dried oregano, 1 tsp of dried basil, 1/4 tsp of red pepper flakes (if using), and salt and pepper to taste. Stir the spices into the vegetables, allowing them to coat the peppers and onions evenly. Let the vegetables cook with the seasoning for an additional 2-3 minutes to deepen the flavors.

Step 5:

Return the browned sausages to the skillet, nestling them among the vegetables. Pour in 1/4 cup of chicken broth to add moisture and enhance the flavor. Lower the heat, cover the skillet, and let the mixture simmer for 10 minutes. This step allows the sausages to cook through completely while infusing them with the flavor of the peppers, onions, and garlic. The broth will also reduce slightly, creating a savory sauce.