Carolina saucy venison sausage & pasta
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Carolina saucy venison sausage & pasta
  Venison    Pasta    Sausage  
Last updated 6/12/2012 12:46:39 AM. Recipe ID 7017. Report a problem with this recipe.
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      Title: Carolina saucy venison sausage & pasta
 Categories: Wild game, Venison, Pasta, Sausage
      Yield: 6 Servings
 
  1 1/2 lb Venison Sausage - cut into
           -1 in. pieces
           -Note: Any sausage could be
           -used here.
      1 lb Zucchini-(about 2 or 3)cubed
    1/2 lb Yellow Summer Squash (1 firm
           -and not seedy)
      2 cn Tomatoes (14 to 16 oz) diced
      1 ea Tomato Paste (small can)
      2 ea Garlic cloves, large, minced
      2 c  Mushrooms - sliced, or
           -3 cups of stems and caps
      1 lg Onion- coarsely chopped
      1 ts Basil - dried
      1 ts Oregano - dried
      1 ea Bouillon cube (beef)
     16 oz Pasta twirls,trios or like
      1 ts Chili Powder (optional)
      1 ts Louisiana Hot Sauce(optional
           Parley to garnish
 
  In a large skillet over medium to high heat cook and stir sausage and
  garlic for about 10 minutes or until lightly browned.  Remember that
  the venison sausage has very little if any fat and it will burn if
  you are not particularly observant.  Now add the mushrooms and the
  onion. Cook for 3 to 4 more minutes.
  
  Add the zucchini, summer  squash, tomatoes, basil, oregano and the
  bouillon cube.  Add the chili powder and the hot sauce. Bring to a
  boil, stirring all ingredients together.  Reduce the heat and simmer
  for 15 minutes, or until the zucchini is tender but yet crisp.  Be
  sure to stir occasionally so things don't burn on the bottom of the
  pot.
  
  When finished toss with pasta and then sprinkle on liberal amounts of
  parsley.
  
  Total preparation time should be less than 30 minutes.
 




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Recipe ID 7017 (Apr 03, 2005)

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