Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri)

Name: Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri)
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 2 tbsp. extra-virgin olive oil; 6 oz. semi-cured Greek pork sausages or sweet Italian sausages, cut into 1" pieces; Kosher salt, to taste; 8 oz. pasta, preferably garganelli or penne; 1 ⁄ 2 cup white wine; 1 ⁄ 2 oz. blue cheese, crumbled; 1 ⁄ 4 cup heavy cream; 1 ⁄ 4 cup loosely packed fresh oregano leaves; 1 ⁄ 4 cup grated Parmesan cheese, for garnish; Freshly ground black pepper, to taste

Serves
serves 2-4

JAMES OSELAND

In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta.

Ingredients

2 tbsp. extra-virgin olive oil
6 oz. semi-cured Greek pork sausages or sweet Italian sausages, cut into 1" pieces
Kosher salt, to taste
8 oz. pasta, preferably garganelli or penne
¹⁄₂ cup white wine
¹⁄₂ oz. blue cheese, crumbled
¹⁄₄ cup heavy cream
¹⁄₄ cup loosely packed fresh oregano leaves
¹⁄₄ cup grated Parmesan cheese, for garnish
Freshly ground black pepper, to taste

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Instructions

Step 1

Heat oil in a 12" skillet over medium-high heat. Add sausages and cook, stirring occasionally, until browned, about 7 minutes.

Step 2

Meanwhile, bring a 4-qt. pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Strain pasta, reserving 1⁄2 cup pasta cooking liquid; set aside.

Step 3

Add wine to sausages and cook until reduced by one quarter, about 2 minutes. Add the blue cheese, cream, and oregano and cook until the mixture is thick and the cheese has melted, about 2 minutes. Stir in reserved pasta and season with salt. (If sauce seems too thick, stir in some of the reserved pasta cooking liquid.) Transfer pasta to a small platter; garnish with grated cheese and season with black pepper.