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Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.




Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage links in a single layer and sear, turning with tongs every 2–3 minutes, until browned on all sides, about 8 minutes total. Transfer the sausages to a plate — they will not be fully cooked through at this point.
Reduce the heat to medium. Add the onion and all three bell peppers to the skillet and cook, stirring occasionally, until softened and beginning to brown at the edges, about 7–8 minutes.
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