Heat the clarified butter in a large skillet over medium-high heat.
Add the chopped onion and sauté for 2-3 minutes until it begins to soften.
Add the sliced bell peppers and sausages to the skillet.
Season with salt and pepper and cook, stirring occasionally, for 5-7 minutes until the sausages are browned and the peppers are tender-crisp.
Stir in the spinach and cook until it has just wilted, about 1-2 minutes.
Drizzle in the hot sauce and stir to combine, allowing it to cook for one more minute to meld the flavors.
Remove from heat, garnish with fresh parsley, and serve immediately.
Don't crowd the pan. Use a large enough skillet to ensure the get a nice sear rather than steaming.
Add a handful of chopped mushrooms or zucchini along with the peppers for an extra serving of vegetables.
