Smothered Italian Sausage

Instructions

In a Dutch oven, heat 1⁄4 cup (60 ml) extra-virgin olive oil over high heat until it shimmers. Add 8 sweet Italian sausage links (21⁄2 lb./1.1 kg), cover, and cook until browned, 5-6 minutes. Flip and cook the other side. Stir in the 3 red bell peppers, sliced, 2 medium red onions, sliced, and 5 garlic cloves, sliced, cover, and cook, stirring occasionally, until soft and fragrant, 5-6 minutes. Add 1 bunch broccolini (2 cups/200 g), ends trimmed and cut into 1" pieces, and 2 bunches spinach (4 oz./115 g total), stir, cover, and cook, 3-4 minutes. Stir in crushed red pepper flakes and one 28-oz./794-g can crushed tomatoes. Stir in 1 bunch fresh basil (11⁄2 oz./45 g), leaves picked and one 12-oz./355-ml jar mild banana peppers, undrained, with their liquid. Cover and cook 10 minutes, stirring occasionally. Season with kosher salt and freshly ground pepper to taste. Finish with a drizzle of olive oil, if desired. Serve immediately.

• 1⁄4 cup extra-virgin olive oil Notes: 60 ml, optional, plus more for serving

  Optional
• sweet Italian sausage links Notes: 8, 21⁄2 lb./1.1 kg
• red bell peppers Notes: 3, sliced
• medium red onions Notes: 2, sliced
• garlic cloves Notes: 5, sliced
• bunch broccolini Notes: 1, 2 cups/200 g, ends trimmed and cut into 1" pieces
• bunches spinach Notes: 2, 4 oz./115 g total
• crushed red pepper flakes
• 28-oz./794-g can crushed tomatoes Notes: 1
• bunch fresh basil Notes: 1, 11⁄2 oz./45 g, leaves picked
• 12-oz./355-ml jar mild banana peppers Notes: 1, undrained
• Kosher salt and freshly ground pepper