This is a very easy pasta dish you can pull together in less than half an hour. I always keep some sausages in the deep freezer and had some leftover leeks from the last time we went to the farmers’ market. Of course, it’s impossible that a Greek household is without feta, so with a few ingredients I made this delicious and easy dish. I did not add any salt or spices to the sauce and let the taste of the sausages do the trick. The spice that prevailed the most from the sausages was cumin.
I had some leftover “Paphitiko” cheese which you can easily replace with halloumi or more feta, if you can’t find any.
I grated both cheeses and mixed them in the tomato sauce. It melted making a creamy sauce which was absorbed by the pasta.
Sausages in Tomato, Leek and Feta Sauce with Fussili
Preparation time: 10 minutes
Cooking time: about 20
- 300 grams fussili
- ¼ cup olive oil
- 3 leeks, white part only, finely chopped
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 sausages (around 300 grams)
- 1 cup white dry wine
- 400 grams chopped, peeled tomatoes in tomato juice
- 60 grams feta
- 40 grams Paphitiko cheese
- Black pepper (optional)
- Heat the olive oil in a 30 cm (12”) skillet or wok and sauté the leeks and onions, stirring regularly for about 10 minutes, until translucent. Add the garlic and mix a couple of times.
- Meantime, remove the casings of the sausages and grate the cheese.
- Add the sausages and sauté for a few minutes, pressing them with a spatula to cut it into smaller pieces. Add the wine and cook for a few minutes until the alcohol evaporates. Add the tomatoes, mix and cover with the lid. Lower heat and cook for ten minutes, mixing regularly.
- At this point cook the pasta in salted, hot water for 10 – 15 minutes but at least five minutes less than the instructions on the package.
- Remove the lid from the skillet and cook the sausages until the sauce thickens.
- Add the grated cheese and mix for a couple of minutes.
- Drain pasta and mix it with the sausages and cook for five more minutes.
- No salt and pepper is added because the cheese are salty and the sausages have their own spices, but feel free to add pepper or other spices.
- Serve with freshly grated black pepper on top.
You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.
Other relevant recipes:
Spetzofai (spicy sausage stew)
Sausage and Onion Tart with Cornmeal Crust
How to make your own Spartan Sausages
Kopiaste and Kali Orexi,