Cut the baby red potatoes into quarters and place them in lightly salted boiling water. Par-boil for 7–9 minutes, just until tender but still firm. Drain well and set aside.

While the potatoes are cooking, slice the Al Fresco chicken sausage and prepare the red onion, bell pepper, mushrooms, garlic, basil, and parsley.

Warm the olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 3–4 minutes, turning occasionally, until lightly golden and browned around the edges.

Add the red onion, bell pepper, and mushrooms to the skillet. Cook for 5–6 minutes, stirring from time to time, until the vegetables start to soften. Stir in the minced garlic and cook for about 30 seconds.

Add the par boiled potatoes to the skillet, followed by the diced tomatoes and their juices. Season with salt and black pepper, then gently toss everything together.

Lower the heat to medium low and cover the skillet. Let everything simmer for 7–8 minutes, stirring occasionally, until the potatoes become tender and soak up the savory tomato and sausage flavors.

Remove the lid and scatter the mozzarella over the top. Cover the skillet again for 1–2 minutes, just until the cheese melts. Finish with fresh basil and parsley.

For a little extra brightness, drizzle balsamic vinegar over the finished dish. Taste and add more salt or pepper if needed, then serve warm.