Sicilian Sausage Pasta with Capers, Olives & Feta

INGREDIENTS

• 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.