Directions

• Preheat a large skillet on high heat.
• Prepare the sausage and vegetables by coring and slicing the bell peppers into strips, cutting the onion into straws, prepping 3-4 cloves of minced garlic, and slicing the uncooked Capital Italian Sausage into 1/2in thick medallions.
• Add a drizzle of olive oil to the hot skillet. Add the sausage pieces and sear until browned on all sides. Remove the sausage from the skillet and set aside.
• In the same skillet, add the bell peppers. Cook without stirring too much to allow some char to develop. After 2-3 minutes, add the onions. Sauté until the peppers and onions are just tender but still slightly crunchy.
• Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.Pour in the pasata (or crushed tomatoes with a pinch of sugar). Stir to combine.
• Return the seared sausage to the skillet, and mix it with the vegetables and passata. Add the dried oregano and fresh torn basil if available.
• Season with salt and pepper to taste. Let everything simmer together for about 5 minutes until flavors meld.
• Add fresh chopped parsley and red chili flakes for extra flavor and a slight kick. Stir to combine.