Ingredients:

  • 1.5 lbs (680g) Italian sausage (sweet, hot, or a mix), casings removed (or links, pierced several times with a fork)
  • 2 large bell peppers (any color, or a mix), cored, seeded, and sliced into strips
  • 2 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) dried basil
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/4 cup (60ml) chopped fresh parsley (for garnish)
  • 6 crusty Italian rolls (Optional)
  • Grated Parmesan cheese (Optional)

Instructions:

  1. If using sausage links, pierce each link several times with a fork. This helps prevent them from bursting. If using bulk sausage, consider forming into patties.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon (if using bulk sausage), until browned on all sides. Remove the sausage from the skillet and set aside.
  3. Add the sliced onions and bell peppers to the skillet. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Return the sausage to the skillet. Pour in the crushed tomatoes. Stir in the oregano, basil, red pepper flakes (if using), salt, and pepper.
  5. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
  6. Garnish with fresh parsley. Serve hot on crusty Italian rolls, topped with grated Parmesan cheese (if desired), or as a main course with a side of pasta, polenta, or roasted vegetables.