On a cutting board slice sausage into 1-inch-thick pieces. On clean cutting board peel and slice onion thinly. Repeat with bell peppers. Finely chop garlic and parsley.
Heat two tbsp olive oil in a sauté pan on medium high heat.
When oil is shimmering add the sausage and cook until golden brown, approximately 5 minutes.
Add thinly sliced onion, bell pepper and garlic to the pan cook until the vegetables soften, about 3 minutes.
Add the tomato paste, oregano and red pepper flakes and cook for 1 minute to remove raw taste from tomato paste.
Deglaze pan with chicken broth.
Simmer sauce until it has reduced by at least a quarter. This will take around 6-7 minutes.
Remove from heat and season with salt and pepper.
Toss in zucchini noodles and stir until sauce is fully incorporated and noodles soften.
Transfer evenly among four serving bowls. Garnish with chopped parsley.