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

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

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

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.
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
  • 12 cup white wine
  • 12 oz. blue cheese, crumbled
  • 14 cup heavy cream
  • 14 cup loosely packed fresh oregano leaves
  • 14 cup grated Parmesan cheese, for garnish
  • Freshly ground black pepper, to taste

Instructions

  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 12 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.