- 2 Opal Apples, peeled, cored and chopped
- 2 cloves garlic
- 1/2 cup parsley, chopped
- 4 ounces Parmesan cheese, grated
- 2 tablespoons olive oil
- 12 ounces Italian sausage
- 4 tablespoons unsalted butter
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 pound orecchiette pasta
- 1 cup white wine
Heat the 2 tablespoons of olive oil over medium high heat in a saucepan.
Cook the sausage until browned 8-10 minutes. Transfer to a bowl using a slotted spoon.
In the same pan, add the butter and cook the apples and garlic with the oregano and salt and pepper to taste. Cook for about 10-12 minutes.
While the apples are cooking, cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water.
Return the sausage to the pan with the apples and cook for 5 minutes over medium high heat.
Deglaze the pan with the white wine and the pasta water. Toss in the cooked pasta and stir until evenly coated and heated through. Remove from heat and stir in the Parmesan. Transfer to a serving bowl and sprinkle the parsley over the top.