Recipe - Carolina Saucy Venison Sausage And Pasta

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
One half lbs Yellow Summer Squash (1 firm and not seedy)
2.0 cns Tomatoes (14 to 16 ounce cans) minced
1 ea. Tomato Paste (small can)
2 ea. Garlic cloves, large, minced
2 cup Mushrooms cut or sliced up , 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 MMRecipes Digest by wayne Wayne@Wilmington.Net on Mar 30,
1998