In a large kettle, start at least 1 gallon of water to boil for the spaghetti.
Cut the sausage into approximately 6 inch sections and cook in your largest fry pan with a tablespoon of olive oil.
Julienne the onion and peppers, and set aside.
Chop the cloves of garlic and set aside.
Once the sausage is fully cooked, remove it from the pan and cut into 1/2 inch pieces on the diagonal.
Add the remaining olive oil to the grease from the sausage and sauté the onions and garlic with a pinch of salt.
Once the onions and garlic are done, add the peppers and olives, and cook until the peppers are almost tender.
While the peppers are cooking, start cooking your spaghetti. You want to slightly under cook it since you will be frying it later. In other words it still should be a little tough, but not crunchy. Once done, drain and set aside.
Add the spaghetti and half of the sauce, and continue to cook until the peppers are tender. You should stir this often so the sauce does not burn.
Add the remaining sauce and cook until throughly heated.