Step 1: Brown the Sausage

• In a large pot or deep skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the Italian sausage (casings removed if using links). Cook for about 5-7 minutes, breaking the sausage apart with a wooden spoon as it browns. Cook until the sausage is fully browned and cooked through.
• Once cooked, transfer the sausage to a plate and set aside, leaving any drippings in the pot for added flavor.

Step 2: Sauté the Vegetables

• In the same pot, add another tablespoon of olive oil. Add the onions, red bell pepper, yellow bell pepper, and sauté for about 5 minutes until softened.
• Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to let the garlic burn.

Step 3: Add Liquid and Pasta

• Pour in the heavy cream and chicken broth, stirring to combine with the sautéed vegetables.
• Bring the liquid to a gentle simmer, then add the fettuccine. Make sure the pasta is fully submerged in the liquid.
• Let the pasta cook for about 10-12 minutes, stirring occasionally to prevent it from sticking to the bottom. The pasta will cook directly in the sauce, absorbing the creamy flavors as it softens.

Step 4: Add Cheese and Sausage

• Once the pasta is al dente, lower the heat and stir in the grated Parmesan cheese, allowing it to melt into the sauce. This will create a rich, creamy Alfredo base.
• Return the cooked sausage to the pot, along with any juices it may have released.
• Stir everything together until the sausage and peppers are evenly distributed and coated with the Alfredo sauce.

Step 5: Adjust Seasoning and Serve

• Season the dish with salt, pepper, and red pepper flakes to taste. If the sauce is too thick, you can add a little more chicken broth or water to loosen it up.
• Garnish with freshly chopped parsley for a pop of color and freshness before serving.