In a large skillet, over medium heat, heat 1 tbsp. olive oil.
Add the sausages and cook for 8 – 10 minutes, turning occasionally, until browned on all sides; remove from the skillet; set aside.
In the same skillet, add the remaining 1 tbsp olive oil.
Add the sliced bell peppers and onions; cooking for 5 – 7 minutes until softened.
Stir in the minced garlic, oregano, basil, red pepper flakes and salt and pepper; cook for another 2 – 3 minutes until fragrant.
Add chicken broth to the skillet to deglaze the pan, scraping up any browned bits from the bottom; simmer for 2 – 3 minutes until the broth is slightly reduced.
Return the sausages to the skillet, nestling them among the peppers and onions; cook together for 5 – 7 minutes, until the sausages are cooked through and the flavors meld together.
Serve the sausage, peppers and onions as is, or on hoagie rolls for a delicious sandwich; garnish with fresh parsley.
