Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.