Thursday, December 9, 2010

Greek Pasta With Sausage

Hmm... I'm not sure what to say on this one.

It tasted fine, pretty good even, but I didn't love it and can't really say why. Just not my taste, I guess? It was very easy to make - boil pasta, brown sausage, pour in cream, oregano, and cheese and mix. I'd maybe cut down the oregano a little because I thought it was kind of strong.

It smells amazing, but I don't think I'll make it again. Just wasn't one of my favorites. Still, I think many of you may really like it for a quick and tasty spaghetti alternative.

From Serious Eats

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

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.

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.

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