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Recipe Thursday-Greek Pasta with Sausage and Cheese

Posted on February 17th, 2011 | Posted in Main Course, Recipes

I have been holding onto this recipe for quite sometime, and needed an occasion to make it. The occasion ended up being getting together with my sister and niece for dinner and a movie. The recipe was super easy for a weeknight dinner and very tasty!! I was drawn to the recipe because of the use of blue cheese and sausage. The sauce ended up being a perfect balance for the pasta and sausage. The sauce had a slight tanginess from the blue cheese and white wine, that paired perfectly with the sweetness of the sausage. The recipe calls for either semi-cured Greek pork sausages or sweet Italian sausages. I went with the Italian sausages since we sell it! I am changing the serving size, because this dish only fed my sister, and I and definitely wasn’t enough for the original dubbed 4 servings.

Greek Pasta with Sausage and Cheese

Yield 2 Servings


2 tablespoons extra-virgin olive oil (992055)
8 ounces semi-cured Greek pork sausages, or sweet Italian sausages, cut into 1-inch pieces (GRF436)
Kosher salt, to taste (CQS030)
10 ounces pasta, preferably garganelli or penne (991538)
1/2 cup white wine (cooking wine 991970)
1 ounce blue cheese, crumbled (775874)
1/4 cup heavy cream (HPH010)
1/4 cup loosely packed fresh oregano leaves
1/4 cup grated Parmesan cheese, for garnish (775628)
Freshly ground black pepper, to taste


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

Recipe from SeriousEats.com

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