Directions:
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Bring a large pot of water to a boil over high heat. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add the pasta, stir well and cook until al dente (tender but firm to the bite - 1-2 minutes short of the package instructions).
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Meanwhile, heat a large skillet over medium-high with the olive oil and cook the sausage, breaking down to a crumble with a spoon as it cooks.
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Move the meat to one side and let the oil fall to the other side, remove all of the oil but 2 Tbsp.
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Add flour to the remaining oil in the pan and stir into a paste. Allow to cook for 3-4 minutes to remove the flour taste.
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Add the wine and the milk, stirring to create a sauce. Cook another few minutes to allow the wine to reduce and the sauce to thicken.
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Finish by adding the Bruschetta Dried Herb Blend, cooked pasta, and salt and pepper to taste. Stir to coat and let the pasta finish cooking for 1-2 minutes longer. Enjoy!
