Ingredients:

  • 1 lb chicken Italian sausage links, sliced into 1-inch rounds
  • 1 medium yellow onion, diced
  • 2 medium bell peppers (red and green), sliced into strips
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 28 oz crushed tomatoes
  • 1 cup low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced chicken Italian sausage and cook until the edges are deep golden brown and crisp, about 5–7 minutes. Remove the sausage with a slotted spoon and set aside on a plate, leaving the rendered juices in the pan.
  2. Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and sliced bell peppers and sauté for 5 minutes until the onions are translucent. Stir in the sliced mushrooms and cook for another 5 minutes until they release their moisture and turn golden brown. Add the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the dried oregano, red pepper flakes, salt, and black pepper. Pour in the crushed tomatoes and low-sodium vegetable broth, scraping the bottom of the pan to release the browned bits. Return the seared sausages to the skillet. Reduce heat to low, cover, and simmer for 20–25 minutes until the sausage reaches a safe internal temperature of 165°F (74°C).
  4. Remove the lid and simmer for an additional 5 minutes if a thicker sauce is preferred. Turn off the heat and stir in the chopped fresh parsley.