Carolina saucy venison sausage and pasta
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Carolina saucy venison sausage and pasta
  Venison    Pasta    Sausage  
Last updated 6/12/2012 1:12:23 AM. Recipe ID 40313. Report a problem with this recipe.
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      Title: Carolina saucy venison sausage and pasta
 Categories: Wild game, Venison, Pasta, Sausage
      Yield: 6 Servings
 
 
      1.5 lbs Venison Sausage - cut into 1 in. pieces
  :           Note: Any sausage could be used here.
      1.0 lbs Zucchini - (about 2 or 3) cubed
      1/2 lbs Yellow Summer Squash (1 - firm and not seedy)
      2.0 cns Tomatoes (14 to 16 oz cans) diced
        1    ea. Tomato Paste (small can)
        2 ea. Garlic cloves, large, minced
        2 cup Mushrooms - sliced, or 3 cups of stems and caps
        1 ea. Onion (large) coarsely chopped
        1    tsp Basil - dried
        1    tsp Oregano - dried
        1    ea. Bouillon cube (beef)
       16 oz. Pasta twirls, trios, or similar
        1    tsp Chili Powder (optional)
        1 tsp 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 40313 (Apr 03, 2005)

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