Ingredients

1 tbsp olive oil

1 lb smoked sausage rope (sliced into coins)

1 cup onion (diced)

4 tsp garlic (minced)

8 oz dry short-cut pasta (e.g., penne, farfalle)

14 oz can diced tomatoes (undrained)

2 cups chicken broth

½ cup heavy cream or milk

1.5 cups shredded cheddar cheese

Salt and black pepper to taste

Optional garnish: Sliced green onions or fresh parsley 

Directions

Step 1: Heat oil in a 12-inch skillet over medium high heat. Add sausages and cook, stirring some. Cook until well brown

Step 2: Meanwhile, bring a large pot of water to a boil, add salt. When it returns back to a boil, add pasta and cook until al dente. Reserve at least a 1/2 cup of pasta water.

Step 3: Add wine to sausages and cook until reduced by one quarter.

Step 4: Add the blue cheese, cream and oregano and cook until the mixture is thick and the cheese has melted. Taste and adjust seasons.

Step 5: Stir is 1/4 cup of reserved pasta water if the sauce is too thick add more water to get to the desired thickness.

Step 6: Dish up and garnish with grated Parmesan cheese and black pepper.