- 6 tablespoons olive oil
- 1½ pounds sweet Italian sausage, cut into 6 pieces
- 2 green bell peppers, cored and cut into 1½ × ½-inch pieces
- 2 medium yellow onions, sliced
- 4 garlic cloves, chopped
- Salt, preferably kosher
- Freshly ground black pepper
- ½ teaspoon dried oregano
- 2 cups canned Italian-style tomatoes, crushed, with juices
- Pinch of sugar
- ½ teaspoon red pepper flakes
- In a large sauté pan, combine 3 tablespoons of the olive oil, the sausages, and 1/3 cup water. Bring to a boil, then cover, reduce the heat to a simmer, and cook for 7 minutes. If any liquid is left, uncover the pan, increase the heat, and cook to evaporate it. Cut each sausage into 4 small pieces and return them to the pan.
- Add the remaining 3 tablespoons olive oil to the sausages, along with the bell peppers and the onions, and turn the heat to medium-high. Cook, tossing often, until the meat and vegetables are nicely browned, about 10 minutes. Add the garlic and cook, stirring, for another 2 minutes.
- Season with salt and pepper to taste. Add the oregano, tomatoes, and sugar, and stir to blend. Bring the mixture to a boil. Then reduce the heat to a simmer, cover and cook for 10 minutes. Sprinkle with the red pepper flakes, and serve.