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
salt, pepper

For serving
salty Kefalotyri cheese or Pecorino or Parmesan cheese
fresh parsley, finely chopped

Step 1
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.

Step 2
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.

Step 3
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