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2 tablespoons extra-virgin olive oil
6 ounces semi-cured Greek pork sausages, or sweet Italian sausages, cut into 1-inch pieces
Kosher salt, to taste
8 ounces pasta, preferably garganelli or penne
1/2 cup white wine
1/2 ounce 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
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 laura.d
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