Sioufichta is traditional, homemade pasta from Crete. Shaped like narrow, twisted and rolled tubes, they are delicious served with any kind of sauce. People make traditional pasta in many parts of Greece; they make “goglies” in the Peloponnese, “macarounes” in Karpathos and “mer- mitzeli” in Paros, while egg noodles and orzo pasta can be found all over the country.
Cooks In10' preparation | 15' cooking
1.1 lb sioufihta pasta (substitute with fresh pasta or penne)
3 peasant sausages
2 tbsp. extra-virgin olive oil
1 clove of garlic, whole
2 cups anthotiro cream cheese, mixed with feta (60%-40%)
2 hot peppers
1 ripe tomato, diced
Salt, freshly ground pepper
Grated kefalotiri or xinomizithra cheese, to serve
Remove the sausage casing by making incisions with a knife and dipping it in hot water.
Chop the sausage into chickpea-size bites.
Heat the olive oil in a deep skillet and sauté the whole garlic, hot peppers and chopped sausage meat for 2 minutes, until lightly golden.
Mix in the tomato and cook for a further 2 minutes.
Put the grated cheese into a bowl.
Meanwhile, cook the pasta and drain.
Reserve 4-5 tablespoons of cooking water and pour over the cheese.
Transfer drained pasta to pot, drizzle with the melted cheese and sausage sauce, and season to taste.
Stir well to loosen the cheese, so it resembles a sauce.
For a very loose sauce, add an additional ½ cup of cooking water.
Serve with a drizzle of extra-virgin olive oil, add freshly ground pepper and top with grated kefalotiri cheese (optional).