Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 ounces semi-cured Greek pork sausages, or sweet Italian sausages, cut into 1-inch pieces
• Kosher salt, to taste
• 8 ounces pasta, preferably garganelli or penne
• 1/2 cup white wine
• 1/2 ounce 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

Directions

1. In a large (12-inch) skillet, heat the olive oil over medium-high heat, then add the sausage and cook until golden, stirring only occasionally, 7-10 minutes.

2. In the meantime, bring a large pot of salty water to boil and cook the pasta until al dente. Before draining the pasta, reserve 1/2 cup of the cooking water.

3. Once the sausages are browned, add the wine and turn the heat to high. Reduce the liquid for 2 minutes, then lower the heat and add the blue cheese, cream, and oregano. Once the cheese is melted, add the pasta along with some of the pasta cooking water as needed to create a creamy, loose sauce. Season to taste with salt and pepper, divide among plates, and garnish with Parmesan.

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