Sausage and Peppers

Heat olive oil on a large skillet over medium heat. Add sausage and cook until browned on all sides, about 8 to 10 minutes. Transfer sausage to a plate while leaving rendered fat in skillet.

Return pan to medium heat, add bell peppers and onions and saute 3 minutes.

Add tomato paste, garlic, and red pepper flakes and saute 1 minute.

Pour in chicken broth and balsamic vinegar, add tomato, basil, oregano, and season with salt and pepper to taste. Toss mixture then nestle sausages into pepper mixture.

Bring to a simmer, then reduce heat to low. Cover and simmer until sausages are cooked through (160°F in center) and peppers are tender, about 10 minutes. If needed add another 1/4 cup chicken broth to thin sauce.

Remove sausages and let rest 5 minutes on a cutting board tented with foil. Keep pepper mixture in pan covered with lid so it stays warm.

Slice sausage then return to pan along with parmesan cheese. Toss mixture. Garnish with basil or parsley. Serve in hoagie buns, or with potatoes, rice, polenta, pasta, etc.