Okay, the following recipe I made last night. “Why Sarah, it looks similar in many ways to the Jonsauce.” Well, yeah. I only had about half of the ingredients for Jonsauce, so I decided to try something a little different. I had a hell of a time figuring out what kind of cheese might go with the spicy Italian sausages. I finally settled on feta, because it’s salty (and not much else).

The recipe is adapted from Quick from Scratch Pasta. It started out life as Rigatoni with Sirloin and Gorgonzola Sauce. I used half-and-half and milk together because I didn’t have the heavy cream that the original called for, and given how expensive cream is, I’ll probably continue to use half-and-half in its place.

It turned out better than I was expecting. It’s definitely not a pretty dish, I have to say. I’ll definitely eat the rest of it, although I’m not sure I’ll ever make it again. This was pretty much an experiment combined with getting rid of stuff in my fridge.