In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage links and cook for about 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).

Once cooked, remove the sausage from the skillet and let it rest on a cutting board for a few minutes. Slice the sausage into ½-inch thick pieces.

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell peppers. Sauté over medium heat for about 5-7 minutes until the vegetables are softened and slightly caramelized. Stir occasionally to prevent burning.

Add the minced garlic, dried oregano, salt, and black pepper to the skillet. Cook for an additional 2 minutes until the garlic is fragrant.

Return the sliced sausage to the skillet with the sautéed vegetables. Stir to combine everything and cook for another 2-3 minutes until heated through.

Remove from heat and garnish with fresh chopped basil before serving. Enjoy your sausage and peppers on their own or serve over pasta, rice, or in a sub roll.