Ingredients:

  • 1 lb ground Italian sausage
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 large bell peppers, sliced into thin strips
  • 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
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the skillet. Place your 1 tbsp extra virgin olive oil in a large pan over medium high heat until the oil shimmers and barely wisps smoke. Note: This ensures the meat won't stick.
  2. Sear the sausage. Add the 1 lb ground Italian sausage to the pan, breaking it into bite-sized chunks with your spoon.
  3. Develop the crust. Cook the sausage for 5-7 minutes until browned and crispy on the edges. Note: Don't over stir; let it sit to get that Maillard browning.
  4. Remove and rest. Use a slotted spoon to move the sausage to a plate, leaving the rendered fat in the pan.
  5. Sauté the aromatics. Toss in the 1 large yellow onion and 2 large bell peppers.
  6. Season the vegetables. Add the 0.5 tsp kosher salt, 0.25 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp red pepper flakes.
  7. Softened and charred. Cook the vegetables for 6-8 minutes until the onions are translucent and the peppers have dark, caramelized spots.
  8. Add the garlic. Stir in the 2 cloves minced garlic and cook for 1 minute until fragrant but not browned. Note: Garlic burns easily, so keep it moving.
  9. Combine and deglaze. Return the sausage to the pan and pour in the 1 tbsp balsamic vinegar.
  10. Final toss. Scrape the bottom of the pan vigorously while the vinegar bubbles, then stir in the 1/4 cup fresh parsley and serve.