Penne with Sausages, Capers, Olives and Feta(3-4)

Sausages Sicilian style,  from ” Sausages and Mash”  by Fiona Beckett 2004.

Penne with Sausages, Capers, Olives and Feta(3-4)
Print Recipe
Penne with Sausages, Capers, Olives and Feta(3-4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Cut a slit in the sausage skins and peel them off. Heat the oil in a large frying pan then add the sausages, breaking them up with a wooden spoon.
  2. Add the tomato puree and stir in well then fry for a couple of minutes before adding the wine and letting it bubble up.
  3. Add the cherry tomatoes and break these down with a fork, together with any larger pieces of sausage meat.
  4. Add the capers and olives, stir, then leave to simmer for about 15 minutes.
  5. Meanwhile, cook the pasta following packet instructions until al dente, Spoon off 2-3 tbsps of the pasta cooking water into the sauce then drain the pasta and return to the pan.
  6. Check the seasoning of the sauce and add some Cajun spice if wished.Pour the sauce over the pasta and add half the parsley. Toss together and leave to stand for a couple of minutes.
  7. Spoon the pasta onto warm plates and crumble over some feta and a sprinkling of parsley. Serve with additional Cajun spice on the table.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.