Extra virgin olive oil
8 oz chicken sausage, Italian sausage or cured Greek sausage, cut into 1-inch pieces
8 ounces of whole wheat penne or other short pasta
1/2 cup white wine
1/4 cup blue cheese, crumbled
1/2 cup heavy cream
3 tablespoons fresh oregano, coarsely chopped
Salt and freshly ground pepper
1/4 cup Parmesan cheese, for topping
- In a large skillet, over medium-high heat, heat the olive oil. Add the sausages and cook until browned and well done.
- Bring a large pot of water to a boil. salt well. add the pasta and cook until al dente. reserve 1 cup of the pasta water and drain.
- When the sausage is browned, turn up the heat and add the wine. let the liquid reduce for 2 minutes, then lower the heat and add the blue cheese, cream and oregano. once the cheese has melted and incorporated into the sauce, add the cooked pasta and toss, adding the reserved pasta water to loosen the sauce if necessary. season with salt and pepper to taste. add to a large bowl, or divide into individual bowls, and top with parmesan. let’s eat!