In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta.
- 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
- Heat oil in a 12″ skillet over medium-high heat. Add sausages and cook, stirring occasionally, until browned, about 7 minutes.
- 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.
- 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.