Boil 3 cups of water. Add 2 teaspoons of salt to the water.
Once boiling, add linguine and cook according to package directions or until al dente.
While water is boiling and pasta is cooking, heat a large cooking pan and add 3 tablespoons of olive oil.
Once olive oil is hot, add bell pepper, onion, and garlic. Cook until onions are translucent, about 5 minutes.
Add sliced al fresco Roasted Garlic Chicken Sausage and saute until slightly brown.
Drain pasta, reserving 1 cup of pasta water.
Add pasta to pan with sausage and veggies. Stir to coat pasta. Add pasta water 1/4 cup at a time and let cook to create a “sauce” for the pasta scraping the bottom of the pan to get all of the good flavors incorporated.
Sprinkle feta over the pasta and toss to mix. Serve and enjoy!