Set pot of water for pasta on stove to boil.
While water is heating, gather all ingredients.
If using, slice sausage into chunks about 1" thick. Add 1 tbsp olive oil to saute pan, preheat, then add sausage. Cook until sausage is cooked through.
If necessary, slice pepperoncini (1/3 cup) and Kalamata Olives (1/2 cup) while sausage is cooking.
Remove sausage and drain the pan, but no need to clean pan. Add 1 tbsp olive oil, garlic (5 cloves minced), red pepper flakes (1/2 tsp or to taste), and anchovy paste (1 tbsp - if using). Stir until garlic is lightly browned, about 1 minute.
At this point your water is probably boiling. Add pasta to water and cook according to package instructions (about 8-9 minutes for buccatini).
Add tomatoes (2 cans) and oregano (1 Tbsp). Bring to a simmer and cook until thickened, about 5 minutes.
Add olives (1/2 cup), pepperoncini (1/3 cup) and capers (3 Tbsp). Stir and let simmer 1 minute
When pasta is done, retain 1/3 cup of the pasta water.
Drain pasta and add to the simmering sauce. Add pasta water 1 Tbsp at a time, as needed, to thin the sauce.
Season with salt and pepper as needed
Top each serving with parsley and grated parmesan. Enjoy!
If you'd like to serve this with garlic bread, try this Garlic Bread Fantastic from Allrecipes. visit www.jennylangauthor.com for more recipes and news about my upcoming book.
