Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, thinly sliced (about 1 cup)
  • 2 bell peppers (any colour), cored, seeded, and thinly sliced (about 2 cups)
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1 pound (454g) Italian sausage (sweet, hot, or a combination), casings removed (if desired)
  • 1 teaspoon dried Italian seasoning (5 ml)
  • ½ teaspoon red pepper flakes (optional, for heat) (2.5 ml)
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • ½ cup chicken broth (120 ml)
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, chopped (for garnish) (Optional)
  • 6 hoagie rolls (or your preferred bread) (Optional)
  • Grated Parmesan cheese (for topping) (Optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and peppers and sauté until softened and slightly caramelized, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
  2. Add sausage to the skillet, breaking it up with a spatula. Cook until browned and cooked through (internal temperature reaches 160°F/71°C). Drain off any excess grease.
  3. Stir in Italian seasoning, red pepper flakes (if using), crushed tomatoes, and chicken broth. Season with salt and pepper to taste. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened slightly.
  4. Serve the sausage and peppers on hoagie rolls, over pasta, or on their own. Garnish with fresh basil and grated Parmesan cheese, if desired.