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Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into rough 1-inch pieces with a wooden spoon, for 6–8 minutes, until browned and cooked through with no pink remaining. Transfer the sausage to a plate, leaving the rendered fat in the pot.
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, for 4–5 minutes, until softened and translucent. Add the garlic and red pepper flakes and cook for 1 minute, until fragrant, watching closely so the garlic does not brown.
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