Carolina Saucy Venison Sausage And Pasta

INGREDIENTS

INSTRUCTIONS

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. Posted to  MM-Recipes Digest  by wayne
<Wayne@Wilmington.Net> on Mar 30, 1998

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