Spetzofai is a rustic spicy Greek dish that is made with thick sausages and long green and red peppers in a rich tomato sauce. It is considered one of the best mezze over a glass of wine or tsipouro! Here it is served as a meal on top of spaghetti, paired with salty kefalotyri cheese or tangy feta, in a dreamy dish guaranteed to warm you up during the cold days of winter.
300 g pork sausage with leek, skin removed, meat crushed
4 tbsp extra-virgin olive oil
2 long green peppers, finely chopped
1 garlic clove, crushed
1 tbsp tomato paste
400 g canned tomatoes, finely chopped
50 ml red dry wine
220 g spaghetti, cooked, buttered
salty Kefalotyri cheese or Pecorino or Parmesan cheese
fresh parsley, finely chopped
In a medium pot heat oil on medium heat and cook peppers and garlic for 1-2 mins until fragrant. Add sausage meat crumbled and stir until browned. Stir in tomato paste and canned tomatoes and cook until sauce thickens. Season with salt and pepper.
Pour in wine and when alcohol evaporates, add water until all ingredients are covered. Bring to a boil, cover with lid and simmer on low heat until sauce thickens, stirring occasionally. Discard garlic clove. Check for salt and pepper. Do not overdo it especially if you use a salty cheese for serving.
Serve the buttered spaghetti with sausage sauce, parsley and cheese.
Photo: StudioM – Food styling: Makis Georgiadis – Styling: Katerina Likouresi
Και η συνταγή στα ελληνικά: Μακαρόνια με σάλτσα σπεντζοφάι