Linguica Pasta with Peppers and Onions

1Bring a large pot of salted water to a boil. Add the linguine pasta (12 oz) and cook according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced linguica sausage (1 lb) and cook until browned, about 5-7 minutes.

3Add the sliced onions and bell peppers to the skillet. Sauté for about 5 minutes until the vegetables are softened.

4Stir in the minced garlic (4 cloves) and cook for an additional 1-2 minutes until fragrant.

5Add the diced tomatoes (with their juice), chicken broth (½ cup), dried oregano (1 tsp), and red pepper flakes (½ tsp) to the skillet. Stir to combine and let simmer for about 10 minutes, allowing the flavors to meld.

6Season the sauce with salt and pepper to taste. If the sauce is too thick, add a little more chicken broth (½ cup) to reach your desired consistency.

7Add the cooked linguine to the skillet and toss to coat the pasta in the sauce and sausage mixture. Cook for an additional 2-3 minutes to heat through.

8Remove from heat and stir in the chopped parsley before serving.