I used spicy Italian-style chicken sausage and French feta. I also added fresh chives which gave it a good flavor. This is delicious either hot or cold.

1 lb. spaghetti or linguini, snapped in half
1/2 cup extra-virgin olive oil
4 (12 oz.) chicken sausages
4 ounces feta cheese
1 green pepper, finely sliced
1 red pepper, finely sliced
Grated peel and juice of 1 lemon
1/2 bunch mint, leaves torn
salt and pepper

1 lb. spaghetti or linguini, snapped in half 1/2 cup extra-virgin olive oil 4 (12 oz.) chicken sausages 4 ounces feta cheese 1 green pepper, finely sliced 1 red pepper, finely sliced 1/2 bunch mint, leaves torn

Cook pasta in salted water until just done. Reserve. Brown the sausages in 2 tbls. oil. Remove from pan and slice, reserving oil. In a large bowl, toss pasta with remaining 7 tbls. of oil, plus remaining oil in pan, and cheese. Mix in peppers, lemon zest, lemon juice, and sausages, adding the mint last.