Fast to make, hearty and delicious. With fresh Greek herbs (oregano), blue cheese (Gorgonzola), white wine and thin slices of Greek sausage. This is one of the recipes I'd make over and over - and the boys I shared it with (Bogdan and Mădălin) loved it too. :)
Recipe source: Saveur.
Last year: Pizza Pescara (Italian-American).
Two years ago: Nigella's Exceptional Salmon.
Three years ago: Chicken, olives and preserved lemons tagine (Moroccan).
Four years ago: Baby making and no cooking. :)
Ingredients (for 2 servings):
- 1 tablespoon Greek olive oil
- 150 g thin sausages (preferably Greek or Italian)
- 200 g penne or garganelli (or some other small-medium tubular pasta)
- 125 ml white wine
- 2-3 tablespoons creme fraiche
- 75 g blue cheese (like gorgonzola)
- a small handful of fresh oregano leaves
- 50 g grated Parmesan cheese
- salt and freshly ground black pepper to taste
Heat the olive in a pan and add the sliced sausages. Cook them until browned, stirring occasionally, about 7 minutes.
Meanwhile cook the pasta al dente. Drain it but reserve about 100 ml of the pasta cooking water. Mix the crumbled blue cheese with the cream and the finely chopped oregano.
When the sausages are done, add the wine to them and cook until the liquid reduces by half, about 2 minutes. Add the blue cheese, cream and oregano mix:
Mix well until everything comes together (1 minute). Add the pasta as well and a bit of the cooking water if the sauce seems too thick.
Taste and add salt if necessary. Transfer to serving plates and sprinkle freshly ground pepper and the grated Parmesan cheese on top.
It's done, dig in! :)
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