spaghetti with "spetzofai"

Hello!!

 My Friend Dimitris mention that he made spetzofai last week and I founded it a great idea for dinner tonight.
            By "Spetza" in the province of Volos area in Greece they refer to the peppers. The long green peppers which are sweet or hot! In Greece those peppers are mostly sweet. The "spetzofai" is sausage in tomato sauce with those peppers. Some the put also eggplant, but not me. A friend of mine from Volos Area she taught me to make spetzofai in the oven with homemade sausage, but that takes longer and I am hungry now!
Because i can't find those peppers I used a mix of mini long peppers in different colors, and some smoked sausage. I prefer the fresh sausage ( not beef), they do taste better anyway.

Here is what we need:

1 packet of past ( your choice)
around 10-12 peppers cutted in half.                          
3-4 sausages ( 1 Lbs)
3 cups of well chopped tomato ( or a can)
canola oil for frying
1/2 cup of olive oil
1 clove of garlic

3 table spoons chopped parsley ( not cilantro)

1/2 cup of red wine
1/2 teaspoon sugar
Parmesan or Asiago cheese
salt and pepper & 1 pinch of mint
          
In a hot pan with canola oil fry the peppers around 10 minutes and remove. In the same oil we fry the sausage (chopped, see pic ) and remove.
 In a wide pot put the tomato paste the wine the olive oil, salt and pepper, sugar and bring to boil. Stir in medium fire for 10 minutes ( the sauce have to be thick). Add the peppers, mint, garlic and sausage. Stir for 10 more minutes and remove from the fire and add the parsley. The spetzofai is ready!That Easy!
 Meanwhile I guess you  have prepare the pasta you want.. I use whole grain and i never add butter but olive oil.
Serve the spetzofai on top of pasta-spaghetti-rice-or-even-mushed potatoes.. Goes with everything..Its very good with french Fries too..Mmmmm
Don't forget to "season" your plate with sharp cheese flakes like Parmesan or Asiago


Serve and Enjoy!

                           

Emmanuel~