Ingredients
Method
- Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Add the sliced sausage in a single layer and cook for 3–4 minutes per side until deeply browned. Remove to a plate and set aside.
- Add the remaining 1 tablespoon of olive oil to the same pan. Add the sliced peppers and onions and cook over medium heat for 7–8 minutes, stirring occasionally, until softened and beginning to caramelize on the edges.
- Add the minced garlic to the pan and cook for 30 seconds, stirring constantly, until fragrant.
- Stir in the tomato paste and cook for 1 minute, stirring frequently, to deepen its flavor.
- Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan. Add the Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir to combine and bring to a gentle simmer.
- Return the browned sausage to the pan and nestle it into the sauce. Reduce the heat to medium-low, cover, and cook for 15–20 minutes until the sausage is cooked through and the sauce has thickened.
- Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley or basil and serve immediately over pasta, rice, or in hoagie rolls.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium-low heat with a splash of broth or water to loosen the sauce.
Lighter swap: Use chicken or turkey Italian sausage to reduce fat and calories while still keeping all the great flavor. The dish will still be just as delicious and even more nutritious for the whole family.
Sodium tip: To keep sodium in check, use low-sodium chicken broth and a no-salt-added can of crushed tomatoes, then season to taste with salt at the end so you are in full control.