Sausage & Peppers

First, prep all vegetables to ensure even, fast cooking: core and seed 450g mixed bell peppers, slice into 1-inch thick strips; cut 200g yellow onion into 1/2-inch wedges; mince 15g garlic. Set all prepped items within arm's reach of your stovetop before heating your pan.

Heat 30ml extra-virgin olive oil in a 12-inch heavy-bottomed or cast iron skillet over medium heat (175°C/350°F). Add 680g whole Italian sausage links in a single uncrowded layer, cooking 4 minutes per side until deep golden brown on all surfaces (sausages will not be fully cooked at this stage). Transfer seared sausages to a clean plate and set aside.

In the same skillet, using the rendered sausage fat mixed with remaining oil, add the sliced onion and bell pepper strips. Cook over medium heat for 8 minutes, stirring occasionally with a wooden spoon, until vegetables are softened and starting to turn light golden caramelized at the edges.

Stir the minced garlic, 2g dried oregano, 5g kosher salt, 1g black pepper, and optional 0.5g red pepper flakes into the pepper and onion mixture. Cook for 30 seconds over medium heat, stirring constantly, until garlic releases a warm, nutty aroma and no longer smells raw.

Pour 240ml crushed canned tomatoes into the skillet, stir to fully combine with the vegetables, and bring to a gentle simmer (small, slow bubbles breaking at the surface). Nestle seared sausages back into the mixture, reduce heat to medium-low (150°C/300°F), cover, and cook 12 minutes until sausages reach a safe internal temperature of 71°C/160°F.

Turn off the heat, remove the lid, and let the dish rest for 3 minutes to allow flavors to meld and juices to redistribute. Portion onto plates alongside crusty bread, buttered pasta, or roasted potatoes, spooning extra pepper and tomato mixture over each sausage.