Sicilian Sausage Pasta with Capers, Olives & Feta


Serves: 4
Prep: 30mins

NUTRITION per portion

Protein: 29.7g
Kcal: 761
Fat: 38.4g
Saturates: 11.4g
Carbs: 77.5g
Sugar: 8.6g
Fibre: 10.2g
Salt: 3.1g

Sicilian Sausage Pasta with Capers, Olives & Feta


  • 6 Westaways Honey Roast sausages
  • 1 tbsp olive oil
  • 2 level tbsp tomato paste
  • 125ml white wine
  • ½ a 400g tin of chopped tomatoes
  • 2 tbsp of capers
  • 10-12 green or black olives, pitted and roughly chopped
  • 300g or rigatoni or penne
  • Cajun- style spice
  • 20g of parsley, finely chopped
  • 100g Feta cheese

Using a small sharp knife, cut a slit in the sausage skins and peel them off. Heat the oil in a large frying pan and add the sausages, breaking them up with a wooden spoon. Add the tomato paste, stir in well and fry for a minute or two. Add the white wine, let it bubble up then add the chopped tomatoes, breaking up any large pieces of sausage meat with a fork. Add the capers and olives, stir, then leave to simmer for about 15 minutes.

Meanwhile, boil the pasta in salted water until just cooked, spooning off 2-3 tablespoons of cooking water into the pasta sauce. Drain the pasta and return it to the pan.

Check the seasoning in the sauce, adding a little Cajun spice to taste, then pour over the pasta. Add half the parsley, toss together and leave to stand for a couple of minutes. Break up the Feta cheese roughly with a fork. Spoon the pasta onto warm plates, crumble over some feta and serve with additional Cajun spice.

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