In a small pan, heat olive oil over medium heat. Add the garlic and saute until light brown and fragrant. It’s important not too burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Turn off heat and set aside.
Heat a large skillet over medium high with a tablespoon of olive oil. Add the chicken sausages and break up using a wooden spoon; brown all over. Add the red bell peppers and orange bell pepper and saute until soft.
In the meantime, bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve about 1/2 cup of pasta water and drain the rest.
Add the pasta to the sausage skillet and toss, toss, toss to combine. Carefully add the garlic oil and as much pasta water as you need to make a sauce. Add the parmesan and toss some more.
Remove pan from heat and top with fresh herbs. Serve hot.
