Pre-heat a large sauté pan over medium heat.

Add 1 tablespoon of the olive oil along with the onion, celery and fennel. Season with salt and cook until the vegetables start to become tender - about 8 to 10 minutes. Add the dried oregano, bay leaves and tomato paste and cook for a few minutes, stirring regularly.

Add the remaining olive oil and the chicken sausage, breaking the sausage up with a wooden spoon as you brown it. Cook just until there is no pink remaining in the chicken sausage chunks – about 5 minutes.

Deglaze with the white wine, scraping up any brown bits on the bottom of the sauté pan, and bring to a simmer for a minute or two. Add the milk and tomatoes, season to taste with salt and freshly ground black pepper and let the mixture simmer for 20 minutes.

While the sauce is cooking, bring a large pot of salted water to a boil. Cook the dried spaghetti according to the package directions until it is al dente. Drain and transfer the spaghetti to individual or family style serving plates.

Stir the parsley into the simmering sauce and ladle the sauce over the pasta. Top with grated Parmesan cheese and serve.