Charred Sausage & Peppers with Crispy Garlic Oil
Ingredients
- 1 poundItalian sausage (hot or sweet, casings removed)
- 2red bell pepper
- 1 mediumyellow onion
- 5 clovesgarlic
- 4 tablespoonolive oil
- ½ teaspoonred pepper flakes
- 2 tablespoonbalsamic vinegar
- ¼ cupfresh basil (loosely packed)
- ·kosher salt
- ·black pepper
Prep
- 01
Remove sausage from casings if needed and break into bite-sized pieces.
- 02
Core and dice 2 red bell peppers into roughly 1-inch chunks.
- 03
Dice 1 medium yellow onion.
- 04
Slice 5 cloves garlic thinly.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it into bite-sized chunks as it browns, 5–7 minutes. Transfer to a plate.
- 02
Add 1 more tablespoon oil to the pan. Add diced peppers and onion, season with salt and pepper, and cook without stirring for 3–4 minutes until the edges char. Stir and cook another 3 minutes. Transfer to the sausage plate.
- 03
Lower heat to medium. Add remaining 2 tablespoons oil and sliced garlic to the pan. Cook, stirring often, until the garlic is deep golden and crispy, 2–3 minutes—don't let it burn. Stir in red pepper flakes and cook 30 seconds.
- 04
Return sausage and vegetables to the pan. Add balsamic vinegar and toss to coat. Taste and adjust salt and pepper. Stir in fresh basil just before serving.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. A small dried chili de árbol toasted in the oil before garlic adds smoky bite. Finish with fresh cracked black pepper for a sharp punch.
Serve over creamy polenta, with crusty bread to soak up the garlicky oil, or tossed with pasta. Make-ahead: prep vegetables and mince garlic up to 4 hours ahead.