Yield: 6 Servings
|1||ea. Tomato Paste (small can)|
|1||tsp Basil - dried|
|1||tsp Oregano - dried|
|1||ea. Bouillon cube (beef)|
|1||tsp Chili Powder (optional)|
1½ lbs Venison Sausage - cut into 1 in. pieces : Note: Any sausage could be used here.
1.0 lbs Zucchini - (about 2 or 3) cubed ½ lbs Yellow Summer Squash (1 - firm and not seedy) 2.0 cns Tomatoes (14 to 16 oz cans) diced 2 ea. Garlic cloves, large, minced 2 cup Mushrooms - sliced, or 3 cups of stems and caps 1 ea. Onion (large) coarsely chopped 16 oz. Pasta twirls, trios, or similar 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 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@...> on Mar 30, 1998