Spicy penne with sausage

Ingredients for 2 servings:

• 150 g Cabanossi
• 1 onion(s)
• 1 clove(s) garlic
• ½ red chili pepper(s)
• 50 g olives, black, without stones
• 2 tbsp olive oil
• 1 can tomato(s), (Pizza tomatoes 400 g)
• some salt
• 1 pinch(s) of sugar
• 1 tbsp red wine vinegar
• 200g penne
• 50 g sheep’s cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the Cabanossi. Peel the onion and slice into half rings. Peel the garlic and slice thinly. Finely chop 1/2-1 red chili. Dice the olives. Heat olive oil in a pan. Fry the Cabanossi over medium heat until light brown, then remove from the pan. Add the onion, garlic, and chili to the pan juices and sauté. Add the tomatoes and heat through. Season with salt, sugar, and red wine vinegar. Cook the penne in plenty of boiling salted water until al dente. Set aside 100 ml of the cooking water. Drain the pasta and add it to the sauce while still dripping wet. Mix everything well, adding a little more of the cooking water if the sauce is too dry. Roughly crumble the feta cheese and serve the pasta immediately, sprinkled with sausage, olives, and cheese.