Prep the veggies. Spiralize the zucchini and carrot. Lay the zucchini noodles on a clean kitchen towel, sprinkle lightly with salt, and let them sit while you start the sauce. This helps reduce excess moisture.

Brown the sausage. Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 5–7 minutes. Transfer to a plate, leaving drippings in the pan.

Sauté the peppers and onions. Add the remaining 1 tablespoon of olive oil. Stir in the sliced bell peppers and onion. Cook, stirring occasionally, until softened and slightly charred at the edges, 6–8 minutes. Season with a pinch of salt.

Add aromatics and seasonings. Stir in the garlic, red pepper flakes, and Italian seasoning. Cook until fragrant, about 30 seconds. Add the tomato paste and cook for 1 minute to deepen the flavor.

Build the sauce. Pour in the diced tomatoes and chicken broth. Scrape up any browned bits from the pan. Return the sausage to the skillet and simmer 3–5 minutes to thicken. Taste and season with salt and pepper.

Dry the “pasta.” Gently squeeze the zucchini noodles in the towel to remove excess moisture. This keeps the dish from getting watery.

Combine and warm through. Add the zucchini and carrot noodles to the skillet. Toss with tongs for 1–2 minutes, just until heated and slightly tender. Don’t overcook—aim for a tender-crisp bite.

Finish and serve. Remove from heat. Top with chopped basil or parsley and a squeeze of lemon if you like. Serve with freshly grated Parmesan.