Prep the produce: Slice the peppers into 1/2-inch strips. Halve and thinly slice the onion. Mince the garlic. Keep them ready near the stove.

Brown the sausage: Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage links and brown on all sides, about 6–8 minutes total. Remove to a plate. They won’t be fully cooked yet—no worries.

Sauté the onions and peppers: Add another tablespoon of oil to the same skillet. Toss in the onions and a pinch of salt, cooking 3–4 minutes until they start to soften. Add the peppers and cook another 5–7 minutes, stirring occasionally, until tender-crisp with some char.

Build flavor: Stir in the garlic, Italian seasoning, and red pepper flakes. Cook 30 seconds until fragrant. Push the vegetables to the edges of the pan.

Make a quick pan sauce: Add the tomato paste to the center of the skillet and cook it for 30 seconds to 1 minute to caramelize slightly. Pour in the chicken broth and vinegar, scraping up browned bits. Stir everything together.

Finish cooking the sausage: Slice the browned sausages into 1-inch pieces and nestle them into the peppers and onions. Reduce heat to medium-low, cover, and cook 6–8 minutes, until the sausage is cooked through and the peppers are tender.

Taste and adjust: Season with salt and black pepper. If you want more brightness, add another splash of vinegar or a squeeze of lemon.

Garnish and serve: Sprinkle with chopped basil or parsley. Serve as is, or plate it over cauliflower rice or zucchini noodles for a complete meal.