You'll love this thick, meaty sauce! Also works well with regular sausages if you can't find spicy ones.
This is a wonderful spicy Italian sauce. I followed it exactly and I loved the flavors the capers bring to the sauce. Next time I might leave out the extra crushed red pepper flakes. It thickened up nicely by letting it simmer without a cover. Overall, it was a big hit! - 11 Feb 2009 (Review from Allrecipes USA and Canada)
This is excellent sauce. I made as directed, except for increasing the sausage by 1/3 and using half bulk and half sliced link for texture - and I used penne pasta because that's what I had. I would really recommend NOT omitting the capers or the wine - they are what makes this sauce special. Thanks for the recipe - a keeper! - 04 Oct 2008 (Review from Allrecipes USA and Canada)
YUMMMMMM!!! Husband and kids couldn't stop raving or eating! (And let me add that spaghetti is NOT on the list of favorite meals in our house!) I made a few minor revisions based on ingredients I had on hand-- eliminated red wine and capers, used petite diced tomatoes instead of crushed, added a small can of tomato paste and a tad of sugar, used half hot sausage and half sweet. DELICIOUS!!!! This is the sauce we've been looking for. Thanks for sharing! - 07 Aug 2007 (Review from Allrecipes USA and Canada)