If you are choosing to use Dreamfields pasta, place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta according to the directions on the box.
Meanwhile, place chicken sausages in a large, 12-inch skillet with 1 tablespoon coconut oil, Cook over medium high heat to brown and crisp the casings, 5 to 6 minutes.
Preheat oven to 375 degrees if you are using konjac noodles or preheat broiler if you are using Dreamfileds noodles.
Remove sausages from skillet and add 2 tablespoons coconut oil. Add the onions and allow then to cook about 6-8 minutes, stirring occasionally to allow them to start to caramelize.
Next add bell peppers and garlic and season with salt.
While the vegetables are cooking, slice the peppers on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges.
Stir in crushed tomatoes and chicken stock and bring to a bubble, reduce heat to low.
Add ricotta cheese, parsley and basil and stir to combine.