Pasta with Sausage in a White Wine Cream Sauce
This really is one of my favorites...I know I say that so often but I am for REAL about this one.
I've been tweaking it over the years and I think I perfected it and will tell you my tips!
1. Get half sweet Italian and half spicy italian sausages, brown the #%@$ out of it. If you don't get it crispy and browned your sauce WON'T have as much flavor. ( the sauce has SO much flavor I don't even add salt!!) Also I used to use it crumbled from the links, but know I just slice in coins and for some reason it makes it even more amazing!!
2. I like to use Cavatelli for the pasta...make sure to salt your water heavily ( I don't use the reserved pasta water like the recipe calls )
3. I always double the sauce.
4. You know I DON't use the cheese and my husband doesn't even know the actual recipe calls for it !!
recipe found here
- 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.