Cabanossi, olive and feta pasta

Cabanossi, olive and feta pasta


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About this recipe: I love experimenting with new flavours and making up my own recipes. My partner wanted me to remember this one and I thought it was good enough to share. Great served with a simple salad and crusty bread.


Serves: 4 

  • 300g pasta (large shell is the best to catch the sauce and meat)
  • 2-3 sticks cabanossi, finely sliced
  • 6 rashers streaky bacon, diced
  • 1/2 red pepper, diced
  • 3 shallots, diced
  • 1 (400g) tin chopped tomatoes, pureed
  • 125ml red wine
  • 200g black Spanish olives, crushed and pits removed
  • 1/4 teaspoon dried basil
  • Tabasco sauce to taste
  • 200g low fat feta
  • fresh basil leaves to garnish

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Boil the pasta according to packet instructions.
  2. Pre-heat a large non-stick frying pan on high. Add bacon and cabanossi and fry until it starts to go brown, stirring frequently (about 5 minutes). Reduce to medium.
  3. Add pepper to the pan and cook for a couple of minutes. Add pasta to pot water.
  4. Add shallots and tomatoes to frying pan and reduce heat to simmer. Add wine, olives, basil and 4-5 splashes of Tabasco (or more if you like), and stir and simmer for 5 minutes. Remove from heat.
  5. Drain pasta. Add feta to frying pan and stir. Mix pasta and sauce together and serve. Use fresh basil to garnish.


Cabanossi is a type of dry sausage, similar to a very mild salami, available in larger supermarkets. In a pinch, use sliced salami or chorizo instead.

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