Mmmmmmmmmmmmmmmmmmmm especially when grandma Sophia made her own loukanika
Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri)
In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta.
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Credit: James Oseland
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
1. Heat oil in a 12" skillet over medium-high heat. Add sausages and cook, stirring occasionally, until browned, about 7 minutes.
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.
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.
SERVES 2 – 4
Ratings & Reviews (4)
this looks interesting - I'd never consider blue cheese with italian sausage in past - but I'm imagining this as a 'mac 'n cheese' combo for grown ups.
This recipe is delicious but I will increase the amount of blue cheese next time. Probably double the amount. It doesn't take terribly long to prep this either! That is a big plus.
I've enjoyed folding in large angle-slices of sauteed polska kielbasa into my variation of mac-n-cheese for years, but an Italian/Blue combo sounds as delicious as the classic Ham/Brie invention!
Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri)
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