Spetsofai

Step 1

Remove the casings from 1 pound of Greek pork sausages by slicing them lengthwise with a sharp knife and peeling away the membrane — the filling should break into bite-sized chunks. Set aside.

Step 2

Core 2 large red bell peppers and slice them into 1/2-inch-wide strips, removing any remaining seeds. Dice 1 medium yellow onion into 1/4-inch pieces. Peel and finely mince 3 garlic cloves. Have these prepped and ready before you start cooking — the whole dish moves quickly once the pan heats.

Step 3

Heat 2 tablespoons of extra-virgin olive oil in a 12-inch nonstick skillet or cast iron pan over medium-high heat. Once shimmering, add the sausage chunks and cook for 4-5 minutes, breaking them apart with a wooden spoon as they cook. You want them browned and cooked through — they should release fat and the pan will smell rich and savory.

Step 4

Add the diced onion to the sausage and sauté for 2-3 minutes, stirring often, until the onion begins to soften and turn translucent at the edges. Then add the sliced red peppers and cook for another 3-4 minutes, stirring occasionally, until the peppers begin to release their juices and soften slightly.

Step 5

Stir in the minced garlic and 1 teaspoon of dried oregano, cooking for about 30 seconds until fragrant — you'll smell the oregano bloom and warm spices fill the kitchen.

Step 6

Pour in the 14 oz can of canned whole tomatoes with their liquid. Use a wooden spoon to break the tomatoes into bite-sized pieces right in the pan. Add 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Stir everything together.

Step 7

Reduce the heat to medium and simmer uncovered for 8-10 minutes. The tomato liquid should reduce, the peppers should become tender, and the sauce should cling lightly to the sausage and vegetables. Taste and adjust salt and pepper if needed.

Step 8

Remove the pan from heat and scatter 0.5 cup of crumbled feta cheese over the top. Let sit for 1 minute to soften the feta slightly — do not stir it in. Finish with 2 tablespoons of fresh parsley, roughly chopped, scattered over the surface. Serve directly from the skillet, or transfer to a platter and drizzle with any pan juices.