1-First, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add the 2 sweet fennel Italian sausage links and 2 spicy Italian sausage links, cover, and cook for about 7 minutes until browned on the bottom. Then, uncover and cook for another 5 minutes, turning occasionally, until browned but not fully done. Remove the sausages, slice them into 1-inch pieces, and set aside for later.

2-Next, add the remaining 3 tablespoons of extra-virgin olive oil to the skillet along with the 2 medium yellow onions (spiralized), 1 red bell pepper (spiralized), and 1 orange bell pepper (spiralized). Cook for about 5 minutes until they soften. Stir in the 1 ½ tablespoons tomato paste, ¼ teaspoon red pepper flakes, and 4 garlic cloves (minced), and cook for 30 seconds until fragrant.

3-Finishing Touches: Return the sliced sausages to the pan, add the ½ teaspoon dried oregano and 1 cup low-sodium chicken broth, and season with salt and black pepper to taste. Cover and simmer for 10 minutes until the sausages cook through, then uncover and simmer for another 5 minutes to thicken the sauce. Stir in the 2 tablespoons finely chopped fresh curly parsley before transferring the mixture to a serving dish.

4-Finally, add the 2 medium zucchini (spiralized) and toss until they wilt and mix with the sauce. Serve right away for the best taste. This method keeps everything fresh and ensures the zucchini noodles stay just right. For more veggie tips, visit our veggie spiralizing tips article.