Make sure to carefully follow each step of the instructions for the best results :
Brown the sausage:
Heat a large skillet over medium-high heat and add the sausage links. Cook for a few minutes on each side until browned, then transfer them to a cutting board. Browning the sausage first, then slicing and finishing it in the skillet, is a common method in many sausage and peppers recipes.Cook the vegetables:
Add the olive oil to the skillet, then add the peppers and onion. Cook for 5 to 6 minutes until they begin to soften, then stir in the garlic, salt, pepper, Italian seasoning, and red pepper flakes if using. Peppers and onions are typically sautéed in the sausage drippings or oil so they pick up extra flavor.Slice and return the sausage:
Slice the browned sausage into thick rounds, then return it to the skillet with the peppers and onions. This helps the sausage finish cooking while mixing its flavor through the rest of the pan.Add the sauce:
Pour in the chicken broth and marinara sauce, then stir gently to combine. Let everything simmer for 8 to 10 minutes until the sausage is cooked through and the sauce lightly coats the peppers and onions. Some low carb versions use a small amount of marinara for extra flavor while still keeping the meal simple.Finish and serve:
Scatter fresh basil or parsley over the top and serve hot. This skillet can be served on its own for a low carb meal or spooned over zucchini noodles if you want something extra underneath.