Serves 4


2 Tbsp olive oil

4 semi-cured Greek pork sausages, or mild Italian, or Toulouse

1 ½ – 2 cups pasta (garganelli, penne, or fusilli)

½ cup white wine

½ oz blue cheese, crumbled

¼ cup heavy cream

¼ cup loosely packed fresh oregano leaves, or a sprinkle of dried

¼ cup grated Parmesan cheese, for garnish

Kosher salt, black pepper to taste

In a large skillet or saucepan, 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 ½ 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.


Rezeptidee für Pasta al forno – Nudelauflauf mit extra viel Käse

Ihr habt euch was Überbackenes von uns gewünscht und das sollt ihr natürlich auch bekommen: Daher serviert euch Giuseppe in dieser Woche seine ...

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Posted by: ghost21 on Category: Pasta

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