For the sauce, I especially love using canned crushed tomatoes that are already flavored with garlic, onion and oregano.
For the pasta, angel hair is my favorite but really any pasta can be used here. You can also use quinoa, couscous or rice.
Anything goes with the sausages: spicy Italian sausage, sweet Italian sausage, chicken sausage, ground sausage, sausage links--they're all great here. Also, if you prefer shrimp over sausage, feel free to swap it in.
- Extra-virgin olive oil
- 1 to 1 1/2 pounds spicy Italian sausage
- 28 ounces canned crushed tomatoes, preferably with garlic, onion and oregano
- 3 tablespoons capers
- Salt and freshly ground black pepper
- 1 pound angel hair pasta or any other pasta
- 8 ounces feta cheese, crumbled
In a large 12-inch skillet, heat the oil until shimmering. Add the sausages and cook until no longer pink.
Add the tomatoes and simmer until slightly thickened, about 20 minutes. Add the capers and salt and pepper to taste. Continue to simmer, about 5 minutes.
In the meantime, cook the pasta according to the directions. Once strained, place in a serving bowl. Toss with the sauce or pour the sauce on top of the pasta. Add the feta right before serving.