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Sausage, Capers and Olives Pasta Sauce Recipe

The flavours in this dish explode out of your pasta bowl.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Pasta
Servings 4


  • Cut a slit in the sausages and peel the skins off. Chop up the sausage meat, heat the oil in a large frying pan and add the sausage pieces.
  • Stir in the tomato paste, and fry for 2 minutes. Add the white wine; it will sizzle and then die down. When it does, add the tomatoes, capers, parsley and olives, stir, then simmer for about 15 minutes uncovered.
  • Serve over cooked, hot pasta; crumble some of the feta over each serving of pasta and sauce.


Get a spicy Italian-type sausage (a cooking sausage, not a preserved one like pepperoni or salami). Get a few big sausages rather than a bunch of little ones, to make the work go faster. Tin of tomatoes should be about 14 oz (400g) in size. This will make enough sauce for about 3 cups (10 oz / 300 g) of pasta. Don't add salt to the sauce as it will be salty enough with the capers and the feta.
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