Pierogies and Broccoli Rabe Sausage in a Garlic, Rosemary and Wine Cream Sauce

(Pierogies can be replaced with any pasta, and the Sausage can be any kind also)

1 Box Mini (or not) Potato and Cheese Pierogies
2 Links of Broccoli Rabe Sausage (or any other)
½ cup white wine
½ cup milk
3 Large cloves chopped Garlic
1 TBS flour
1 TBS Butter
¾ cup Chicken Stock
1 TBS fresh chopped Rosemary
1 tsp Paprika
Parmesan Cheese
Salt and Pepper


Serves 3-4 people

Boil the Pierogies in salted water as directed on the package, drain, drizzle a little EVOO in the pan and give them a stir (to be sure they don’t stick together). Meanwhile, slice open the sausage and grill on both sides till ¾ cooked let cool and chop into small pieces, and put aside. Chop garlic and Rosemary. In a large saucepan, add the butter and flour, stir to make a rue and cook till slightly browned. Add Garlic, and while whisking, slowly add the wine, milk, and Chicken Stock. Let simmer until it reduces and thickens and then add the fresh Rosemary, the chopped Sausage, half the Paprika and Salt and Pepper to your taste. Add in the Pierogies, stir, top with a little Paprika and Parmesan Cheese, and serve immediately.