This dish starts out with about 5 pounds of Italian turkey sausage.
Grab a large sautee pan or dutch oven, whatever your little heart desires, and drizzle some olive oil in, 1-2 tbs should do ya’. Then add in your sausages and let them sear on each side for about 5 minutes PER SIDE. Just let them cook on high heat guys, UNCOVERED.
In the meantime, cut up your peppers like so. Hold the pepper up right and slice away at it.
Going all around the core. This is an easy way to make sure none of those pesky little seeds get in there. You can throw the core away along with the seeds and membranes left behind.
And you should have nice large pieces like this left behind.
Grab an onion and cut it into large wedges. Sorry I have no picture of this but you can easily see in the pic that you basically cut the onion in half and then in thirds so you have large wedges.
Now for the fun part. Add in your onions, peppers, about 6-8 garlic cloves and fresh basil leaves, torn by hand like a true Italiano, to your pan.
Add in your balsamic vinegar, red pepper flakes if you will, and water. Season with salt and pepper. Mix it all up. Then cover with foil tightly and place into a 425 degree oven for about 15-20 minutes.
And now remove your foil pan. There will be a glorious smell of garlic, basil and all good things Italian billowing out of the pan. If the sausages are not yet ready, you can continue cooking them in the oven for a bit longer. Just always make sure that there is enough liquid in the bottom of the pan so that your ingredients do not burn.
Now take the pan straight to the table with some crusty bread and maybe some pasta and have at it!