Get out a large saute pan and heat to medium high heat. Add 1 tablespoon of olive and heat up for a minute. Take off the casings and chop up the Italian sausage into small bite size pieces. Cook for a few minutes to brown then turn the heat down to medium.

Once the sausage starts to brown, add in the bell peppers, salt, black pepper and Italian seasonings. Saute for a few minutes until the peppers start to soften.

While that is cooking using a potato peeler, make your wide zucchini noodles.  You can also use other keto pasta or store bought zucchini noodles. I just like the wide noodles because they are like pappardelle noodles.

When sausage mixture is done, add in the other tablespoon of olive oil and crushed garlic. Mix together and cook for a minutes then add in the zucchini noodles. Cook until the noodles are to your desired donees. I like mine al dente so I only cook them for 2-3 minutes until they just start to wilt. But if you want them softer just cook for a few more minutes.

When done, take off the heat and plate the pasta. Garnish with grated parmesan cheese, crushed red pepper flakes, fresh basil or basil, all of which are optional. Store leftovers in an airtight container.