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Carolina Saucy Venison Sausage And Pasta Recipe

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0 votes | 1119 views
Servings: 6

Ingredients

Cost per serving $0.33 view details
  • 1 1/2 lb Venison Sausage - cut into 1 in. pcs Note: Any sausage could be used here.
  • 1 lb Zucchini - (about 2 or possibly 3) cubed

Directions

  1. 1/2 Lbs Yellow Summer Squash (1 - hard and not seedy)
  2. 2.0 cns Tomatoes (14 to 16 ounce cans) diced 1 ea. Tomato Paste (small can)
  3. 2 ea. Garlic cloves, large, minced2 c. Mushrooms - sliced, or possibly 3 c. of stems and caps 1 ea. Onion (large) coarsely chopped1 tsp Basil - dried1 tsp Oregano - dried1 ea. Bouillon cube (beef)
  4. 16 ounce. Pasta twirls, trios, or possibly similar1 tsp Chili Pwdr (optional)
  5. 1 tsp Louisiana Warm Sauce (optional)
  6. Parley to garnish
  7. In a large skillet over medium to high heat cook and stir sausage and garlic for about 10 min or possibly till lightly browned. Remember which the venison sausage has very little if any fat and it will burn if you are not particularly observant. Now add in the mushrooms and the onion. Cook for 3 to 4 more min.
  8. Add in the zucchini, summer squash, tomatoes, basil, oregano and the bouillon cube. Add in the chili pwdr and the warm sauce. Bring to a boil, stirring all ingredients together. Reduce the heat and simmer for 15 min, or possibly till the zucchini is tender but yet crisp. Be sure to stir occasionally so things do not burn on the bottom of the pot.
  9. When finished toss with pasta and then sprinkle on liberal amounts of parsley.
  10. Total preparation time should be less than 30 min.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 185g
Recipe makes 6 servings
Calories 364  
Calories from Fat 289 79%
Total Fat 32.1g 40%
Saturated Fat 12.65g 51%
Trans Fat 0.0g  
Cholesterol 64mg 21%
Sodium 1232mg 51%
Potassium 383mg 11%
Total Carbs 6.92g 2%
Dietary Fiber 0.8g 3%
Sugars 1.24g 1%
Protein 12.52g 20%

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