Warm 1 tablespoon oil in a large skillet over high heat.
Add 1 large thinly sliced red onion, 1 thinly sliced red bell pepper and 1 thinly sliced yellow pepper. Saute for 3 to 4 minutes, until charred and tender. Season with salt and pepper. Scooch peppers and onions the side and add a bit more oil to the empty part of the skillet.
Add 2 to 4 (depending how many you want) 1/4-inch sliced chicken sausages (I used “bubbies chicken soup” sausages and OMG they’re AHH-MAZING) and saute until browned. Stir in 1/4 cup thinly sliced basil, a splash of red wine vinegar, and a big pinch of salt, pepper, garlic powder, and red pepper flakes.