Pair this dish with our 2021 Merlot.
Years ago in Napa, I had an unforgettable appetizer: melted blue cheese on thick, crunchy potato chips. I was amazed by how perfectly it paired with Merlot. Inspired by that memory, I created this blue cheese pasta - a simple yet luxurious dish that quickly became a favorite. It’s perfect for those moments when you need something quick that still feels elegant, or for a weeknight meal to make any evening feel special. I often make it for the tasting room to ensure it’s a hit, and my first taste tester, Courtney, said, “Wow, it tastes like I’m at a restaurant!”—a compliment I’m happy to take.
This dish features a rich blue cheese sauce, a hint of sweet spice, and the savory depth of Italian sausage. Orange pepper adds brightness and a slight crunch, while toasted walnuts give it an earthy, tannic finish. Together, these elements create a comforting, characterful dish that pairs beautifully with a glass of Merlot.
INGREDIENTS
- 1/3 cup of walnuts
- 8 oz. of spaghetti
- 1 orange bell pepper, thinly sliced
- 3 links of mild Italian sausage removed from the casings
- 1 Tbsp butter
- 1 cup of half & half
- 3 oz. of blue cheese
INSTRUCTIONS
- Toast the walnuts at 425° for 3-5 minutes, let them cool, then coarsely chop them.
- Boil the pasta until al dente, reserving some of the pasta water.
- Melt the butter in a large skillet. Cook the sausage, breaking it up in the pan for about 8-10 minutes.
- Add the cheese and half & half to the sausage and cook for 3-4 minutes.
- Add the drained pasta and the orange peppers, and cook over low, adding pasta water if needed.
- Garnish with chopped walnuts.
NOTES
You can make this dish with any pasta, though I find spaghetti complements the sauce’s texture best. For a festive holiday twist, try substituting red bell pepper; the orange is perfect for a cozy fall vibe. Adding a handful of fresh spinach at the end would also be delicious. Let me know if you give it a try!
