Heat a large skillet over medium heat and add the Italian sausages. Cook the sausages, turning occasionally, until browned and cooked through. This usually takes about 10-12 minutes. Transfer the sausages to a plate and set aside.

In the same skillet, add the olive oil and heat it over medium heat. Add the sliced onions and bell peppers to the skillet and sauté for about 5 minutes until they begin to soften.

Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Continue cooking for another 2 minutes until the garlic becomes fragrant.

Push the vegetables to one side of the skillet and add the tomato paste to the cleared space. Cook the tomato paste for about 1 minute, stirring constantly.

Pour in the chicken broth and stir to combine the tomato paste with the liquid. Bring the mixture to a simmer.

Reduce the heat to low and return the cooked sausages to the skillet, nestling them into the sauce and vegetables.

Cover the skillet and let the sausage and pepper mixture simmer for about 10-15 minutes, allowing the flavors to meld together.

Remove the lid and give everything a final stir. If the sauce is too thick, you can add a bit more chicken broth or wine to loosen it up.

Garnish with fresh chopped parsley and serve the sausage and peppers hot. Enjoy!