I made this dish for a few quick and filling lunches. It came together really quickly and I think it would be even better with some spinach folded in right at the end. We will certainly be keeping this in rotation!
Serves 2 as an entree, 4 as a side
1 tbsp olive oil
3 (about 6 oz) sweet Italian sausages (I used turkey) cut into 1 inch pieces
8 oz pasta shapes, something that will hold the sauce like penne
1/2 cup white wine
1 oz blue cheese crumbles
1/4 cup milk
1/4 cup loosely packed oregano leaves
1/4 cup grated Parmesan cheese
freshly ground black pepper to taste
Bring a large pot of water to a boil and cook pasta until al dente. Reserve about 1/2 cooking liquid, strain pasta and set aside. Heat the oil over medium-heat heat in a 12 in dutch oven. Add the sausage pieces and cook until browned, turning occasionally. After about 7 minutes, add wine to the sausages and cook until reduced by about a quarter, about 2 minutes. Add the blue cheese, milk and oregano and cook until the mixture is thick and the cheese is melted. Stir in the pasta and add some of the reserved cooking liquid if the sauce seems too thick. Garnish with grated cheese and black pepper.