Equipment Needed
- A large, oven-safe skillet or a 9×13 inch casserole dish (my personal go-to)
- Cutting board and sharp chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Mixing bowl (optional, for tossing)
- Aluminum foil
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C). While it’s warming, I get my sausage ready. In my large skillet over medium-high heat, I add a drizzle of olive oil and brown the sausage links on all sides. This step is crucial—you’re not cooking them through, just building a gorgeous, flavorful fond (those browned bits) in the pan. It takes about 5-7 minutes. Once they’re beautifully seared, I remove them to a plate. They’ll finish cooking in the oven, so don’t worry if they’re still pink inside.
Next, in that same glorious skillet with all the sausage drippings, I add another tablespoon of olive oil and toss in my sliced peppers and onions. Here’s a tip I learned the hard way: don’t rush the sauté. I let them cook for a good 8-10 minutes, stirring only occasionally, until they’ve softened and started to caramelize at the edges. That sweetness is everything. Then, I push the veggies to the side, add the minced garlic and red pepper flakes to the center, and let them sizzle for just 30 seconds until fragrant—any longer and garlic can burn and turn bitter.
Now for the saucy part. I pour in the entire can of crushed tomatoes, stir in the dried oregano, basil, salt, and pepper, and let the whole mixture simmer for about 5 minutes. It thickens slightly and the flavors start to marry. If I’m using a skillet, I nestle the browned sausages back into the sauce and veggies. If I’m using a casserole dish, I transfer the saucy veggie mix first, then add the sausages on top. This is where the magic starts to look real.
Finally, I sprinkle the mozzarella and Parmesan evenly over everything. I cover the dish tightly with aluminum foil and bake it for 20 minutes. Then, I remove the foil, crank the oven up to 400°F (200°C), and bake for another 10-15 minutes until the cheese is bubbly and spotty-brown, and the sausages are cooked through. The sizzle when I pull it out is pure music. I always let it rest for 5 minutes—it’s agony, but it allows the sauce to settle—before garnishing with that fresh parsley.(See the next page below to continue…)