In a large skillet, coat with Tantillo California Extra Virgin Olive Oil and place all the Brussels sprouts cut-side down into the Tantillo California Extra Virgin Olive Oil; season with salt and pepper.
Then heat up to about medium and let cook until caramelized, about 10 minutes.
Toss around pan, add in Italian sausage and crumble into Brussels sprouts until browned and the toss in garlic.
Add white wine and let reduce.
Once wine is reduced, add red pepper flakes and red bell peppers.
Cook all together on medium heat until peppers are soft and serve. Buon Appetito!