Pasta is a fantastic ingredient, light and summary, or rich and comforting, it all depends on the sauce.  In this dish, pork sausage, blue cheese, and fresh oregano make a great sauce for pasta, a perfect quick winter dish, and served with nothing more than a leafy winter green salad.

2T  olive oil
200g sweet Italian pork sausages, cut into 3cm pieces
Salt, to taste
250g pasta, preferably garganelli or penne
1⁄2 cup white wine
1⁄4 cup 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
  1. Heat oil in a large pan over medium-high heat. Add sausages and cook, stirring occasionally, until browned, about 7 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Strain pasta, reserving 1⁄2 cup pasta cooking liquid, and set aside.
  3. Add wine to sausages and cook until reduced by one quarter, about 2 minutes.
  4. Add the blue cheese, cream, and oregano and cook until the mixture is thick and the cheese has melted, about 2 minutes.
  5. Stir in reserved pasta and season with salt. (If sauce seems too thick, stir in some of the reserved pasta cooking liquid.)
  6. Transfer pasta to a small platter, garnish with grated cheese and season with black pepper.
Serves 2 as a main meal, 4 as a starter

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