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Bring a large pot of generously salted water to a boil. Cook the gluten free pasta according to package directions until just al dente — tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta through a colander and set aside.
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small pieces with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to a plate, leaving the rendered fat in the skillet.
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