Ingredients
• 600 g skioufihta pasta
• 4 sausages with wild boar and oregano
• 320 g fresh tomato sauce
• 100 g mixed bell peppers
• 100 g kefalograviera cheese
• 10 pitted black olives
• 3 sun-dried tomatoes
• 120 g dry anthotyro cheese
• 20 mL olive oil
• 30 mL white wine
• ½ tbsp garlic-infused olive oil
• 2 sprigs thyme
• Salt, pepper, oregano
Preparation
1. Boil the skioufihta pasta.
2. Finely chop the sausages.
3. In a pan, heat a bit of olive oil. Add the sausages, bell peppers, and thyme, and sauté.
4. Deglaze with white wine and let it evaporate. Then add the tomato sauce, pasta, olives, salt, pepper, oregano, and garlic-infused olive oil. Stir to combine, then add the kefalograviera to bind everything together.
5. Dice the sun-dried tomatoes and add them at the end.
6. Serve topped with dry anthotyro cheese.
Chef: Dimitris Dermisis
