Pear and Sage Sausage Rigatoni with Blue Cheese

This recipe features Oliver’s Own House-Made Pork sausage, and makes use of one of our favorites, the Country Style bulk sausage. This recipe also calls for a blue cheese, and this week one of our featured cheeses Caseificio Rosso ‘Birba Blu’ is the perfect complement to the pear and sage in the sausage. Pair this dish with one of our local featured wines, and you will have a quickly prepared weeknight meal that will satisfy your palate!


  • ½ pound Oliver’s Own bulk Country Style Sausage
  • ½ cup Caseificio Rosso “Birba Blu” blue cheese
  • 8 ounces uncooked rigatoni or large tube pasta
  • 2 cups fresh baby spinach
  • 1/2 cup half-and-half
  • Toasted sliced almonds, optional
  • 2 medium pears, sliced
  • 2 sage leaves, minced


  1. Cook rigatoni according to package directions.

  2. Meanwhile, in a Dutch oven, cook sausage with the sage over medium heat until no longer pink, breaking into large crumbles, 6-8 minutes. Add pears; cook and stir until lightly browned, 3-5 minutes.

  3. Drain rigatoni; add to sausage mixture. Add spinach, cream and 1/4 cup cheese; cook until spinach is wilted, 3-4 minutes, stirring occasionally. Top with remaining cheese. If desired, sprinkle with toasted almonds.

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