Ingredients
- 3 Lefkada sausages
- 30 ml olive oil
- 2 cloves of garlic
- 1 tsp sugar
- 1/2 tsp pepper
- Salt
- 250 ml tomato juice
- 500 gr. pasta shells
For garnish
- Kefalonian’s barrel-aged cheese
Method
In a large pot with plenty of water, boil the pasta for 1-2 minutes less than the
recommended time on the package.
For the sausage mince
After putting the pasta to boil, cut the sausages lengthwise and remove all the filling.
Finely chop the filling with a knife to make it like minced meat.
In a large non-stick pan, heat the olive oil over high heat.
Once hot, add the minced sausage and stir for 3-4 minutes.
Continue by adding the garlic, thinly sliced, and stir for another minute.
Finally, add the salt, pepper, sugar, and tomato juice. Stir for an additional 3-4
minutes.
Once the pasta is ready, drain it and return it to the pot where it was boiled. Add the
hot sausage mixture.
Mix well for another minute and serve immediately.
Grate Kefalonian barrel-aged cheese on top before serving.
