Again, another great recipe from Serious Eats. I absolutely love this recipe for Greek Pasta with Sausage and Cheese. Again, per usual, I made some changes to make this leaner without sacrificing for taste.
2 tablespoons extra-virgin olive oil
6 ounces sweet Italian turkey sausages, cut into 1-inch pieces
Kosher salt, to taste
8 ounces whole wheat penne pasta
1/2 cup white wine
1/2 ounce reduced fat blue cheese, crumbled
1/4 cup fat free heavy cream substitute (Recipe here)
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.