Step 1

For the epis:

Step 2

Add all the ingredients to a food processor blender and purée until smooth but not completely homogenous.

Step 3

You’ll end up with a bit more than the 1 cup needed for the recipe, which will keep in the fridge for at least a week. You can add your leftover epis to omelets, meat, fish or other dishes to boost flavor.

Step 4

For the spaghetti:

Step 5

Bring a large pot of salted water to a boil.

Step 6

While the water heats up, drizzle a healthy amount of oil into a 5-quart sauté pan over medium-high heat.

Step 7

Add the chopped pepper and onion, if using, and cook until tender, about 7 minutes.

Step 8

Add the chopped kielbasa and sear for about 3 minutes on each side.

Step 9

Once your pot of water is boiling, add the spaghetti, stirring with tongs to make sure it doesn't stick together.

Step 10

Add the cup of epis to the kielbasa and vegetables, allowing it to cook for 3 minutes, stirring occasionally to keep it from burning.

Step 11

Add the tomato sauce and ketchup to the sauté pan.

Step 12

Sprinkle the ground clove and pepper to your pan and stir everything together, allowing the sauce to bubble a bit before cutting the heat.

Step 13

If you like, you can add a dash more of the uncooked epis to the sauce to add a little brightness.

Step 14

Once your pasta is ready, drain and add the spaghetti to the pan with the sauce, tossing to coat the noodles well.

Step 15

Garnish the finished dish with freshly chopped parsley, minced bell pepper or both.