Spetzofai
Sausage and Feta Pasta
Ingredients:
- 400 gGreen Beans, snapped in half
- 400 gRigatoni, boiled 8 minutes in Water with 6 g Salt, (Reserve 120 ml Pasta Water)
- 500 gItalian Sausage, 0.5 cm slices
- 30 mlOlive Oil
- 1Orange Bell Pepper, 2 cm squares
- 1Green Bell Pepper, 2 cm squares
- 1Red Bell Pepper, 2 cm squares
- 1Red Onion, thinly sliced
- 2Red Finger Chili, finely chopped
- 4 clovesGarlic, crushed
- 400 mlItalian Tomatoes
- 25 gTomato Paste
- 80 gWhite Wine
- 1 gSugar, (Splenda)
- 3 gOregano
- 200 gFeta Cheese
- 3 gOregano
- 6 gSalt
- 4 gPepper
- 3 gGarlic Plus
Method:
- In a sauce pan on medium high heat, add Oil, allow to get hot. Add Sausage, sauté until they release their oils (5 minutes).
- Add Onion, lightly season with Salt, Pepper, and Garlic Plus, sauté for 7 minutes. Add in Peppers, lightly season with Salt, Pepper, and Garlic Plus, mix well until Peppers well coated with Oil, sauté for 7 minutes. Make a well in centre of sauce pan, add 10 ml Olive Oil. Add Tomato Paste, sauté for 2 minutes. Add Garlic, sauté for 30 seconds.
- Deglaze the pan with the Wine.
- Add the Tomatoes, Beans, Oregano, Salt, Pepper, Sugar, and Pasta Water, simmer for 20 minutes.
- Add Rigatoni, and Feta Cheese to sauce pan, mix well.