Pasta With Merguez And Greens

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Pinch plus 1/2 teaspoon sea salt

8 ounces dried pasta, preferably Rustichella brand strozzapreti (may substitute cavatelli)

2 tablespoons olive oil

2 large cloves garlic, coarsely chopped

1/2 large onion, coarsely chopped

5 oil-cured Roma tomato halves, coarsely chopped, with some of their oil

Freshly ground black pepper

4 (9 to 10 ounces total) fresh merguez sausage links, preferably Simply Sausage brand, cut crosswise into 3/4-inch pieces (may substitute Simply Sausage French country sausage or Italian sausage)

12 to 16 ounces tomato sauce, preferably Copper Pot Food Co. Blended Late Harvest Tomato Sauce

3 to 4 cups chopped fresh spinach, arugula or kale (may substitute 2 cups blanched broccoli rabe; see NOTE)

1/3 cup marinated feta cheese, such as Yarra Valley brand (may substitute fresh goat cheese)

Piment d'espelette, for garnish (optional, see headnote)

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