Prep the produce. Slice the bell peppers into 1/2-inch strips. Cut the onion into thin wedges or slices. Mince the garlic. Pat the sausage links dry.

Brown the sausage. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausage links and cook until well browned on all sides, about 6–8 minutes. Transfer to a plate; they don’t need to be fully cooked yet.

Sauté the veggies. In the same skillet, add another drizzle of oil if needed. Add the onions and peppers with a pinch of salt. Cook, stirring occasionally, until softened and lightly caramelized, 8–10 minutes.

Add aromatics. Stir in the garlic, oregano, basil, and red pepper flakes. Cook 30–60 seconds until fragrant.

Boost the sauce. Push the veggies to the sides. Add the tomato paste to the center and cook it for 1 minute to deepen the flavor. Stir everything together.

Finish the sausage. Slice the browned sausage into 1/2-inch pieces and return them to the pan. Reduce heat to medium-low, cover, and cook 5–7 minutes, until the sausage is cooked through and the flavors meld.

Brighten and season. Stir in vinegar, then taste and adjust salt and pepper. If you want more heat, add another pinch of red pepper flakes.

Serve. Sprinkle with chopped parsley. Enjoy on its own, over cauliflower rice, or in sturdy lettuce wraps.