Ingredients:

  • 1 lb ground Italian pork sausage
  • 2 large bell peppers, sliced into 1/2 inch strips
  • 1 large yellow onion, sliced into thin wedges
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/4 cup fresh parsley, chopped
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat the 1 tbsp extra virgin olive oil in a large skillet over medium high heat. Add the 1 lb ground Italian pork sausage, breaking it into bite-sized chunks with a wooden spoon.
  2. Cook the sausage for 5-7 minutes until browned and crispy on the edges. Note: Resist the urge to stir constantly; let the meat sit to develop a crust.
  3. Remove the sausage from the pan but leave the fat. Toss in the 2 large bell peppers and 1 large yellow onion.
  4. Sauté the vegetables for 5 minutes until they are softened and show charred spots.
  5. Add the 3 cloves garlic, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Cook for 1 minute until the garlic is fragrant but not brown.
  6. Return the sausage to the pan and sprinkle with 0.25 tsp salt and 0.25 tsp black pepper.
  7. Pour in the 1 tbsp balsamic vinegar, scraping the bottom of the pan to loosen any brown bits.
  8. Cook for 2 more minutes until everything is well coated and glossy.
  9. Turn off the heat and stir in the 1/4 cup fresh parsley.
  10. Serve immediately while the steam carries the aroma of the herbs.